Salmon with mustard-caper sauce

1 Servings

Ingredients

Quantity Ingredient
4 Salmon Steaks; 1\" thick
⅓ cup Dry white wine
¼ cup Whipping Cream
1½ teaspoon Dijon Mustard
2 Egg Yolks
1 tablespoon Capers; drained
Salt & Pepper; (white if available)

Directions

1. Pat fish dry & arrange in a shallow 2-quart glass baking dish with meaty portions toward edges of dish.

2. Add wine.

3. Cover dish with plastic wrap & cook in microwave on high for 5 minutes.

4. Let stand, cover & cook in microwave for 2-4 minutes or until fish flakes with a fork in the thickest portion.

5. Transfer fish to platter, cover and chill.

6. Pour fish liquid & cream into a small pan, boil until reduced to ½ cup liquid.

7. Blend mustard and yolks.

8. Stir in hot liquid.

9. Stir back into liquid pan. Cook over low heat, stirring, 1-2 minutes or until sauce thickens slightly.

10. Stir in capers and salt and pepper to taste.

11. Cover & chill.

12. Spoon part of the sauce over fish, serve with remaining sauce.

Serves 4

Source: Salmon Recipes from Alaska Note: I don't like to cook fish in microwave, so would broil fish in the glass dish for about 8-10 minutes per side about 4-5 inches from the heat.

Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Jan 9, 1998

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