Steamed salmon dinner for two
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Unpeeled, red-skinned |
| Potatoes (about 1/2 lb) | ||
| 2 | eaches | Salmon steaks, (about 6 oz |
| Each), 1 inch thick | ||
| 4 | eaches | Thin slices of lemon |
| 24 | eaches | Snow peas, (about 3 oz) |
| 6 | eaches | Small oyster mushrooms or |
| Other fresh mushrooms: | ||
| Optional | ||
| ¼ | cup | Light sour cream |
| 1 | tablespoon | Reduced-calorie mayonnaise |
| 1 | each | Small green onion, finely |
| Chopped. | ||
| 2 | teaspoons | Chopped dill or |
| ½ | teaspoon | Dried dill weed |
| 1 | teaspoon | Dijon mustard |
| 1 | each | Grated peel of one lemon |
Directions
INGREDIENTS
ZESTY DILL SAUCE
PREPARATION
Cut potatoes lengthwise into ¼ inch slices.
Spray a steamer rack, opened flat, with nonstick vegetable cooking spray. Place rack in a large saucepan or dome-lidded, deep electric skillet. Add water to a depth of 1 to 1¼ inches. Bring to boiling.
Arrange potato slices over one-third of the rack. Cover and steam for eight minutes. Add salmon steaks and top each with two lemon slices.
Cover and steam for six minutes more. Add snow peas and mushrooms.
Cover and steam four to five minutes longer or until fish flakes easily with fork and vegetables are tender.
Divide onto two dinner plates or arrange on a large serving platter.
Garnish with fresh dill, if desired. Serve with Zesty Dill Sauce.
Zesty Dill Sauce preparation: In a small bowl, combine all ingredients for sauce. Makes about six tablespoons sauce. Nutritional information: One tablespoon of the dill sauce contains 30 calories, 3 grams of fat and 1 milligram of cholesterol.
Cook's Notes: A 5 ½ inch collapsible metal steamer, opened flat, works well in a large saucepan or deep skillet. When adding foods, cover and adjust heat to maintain water at vigorous boil. so the pan is filled continuously with steam. Steam can burn so remove the lid by tilting it away from your face. Use hot pads and remove food carefully. Check water level when steaming foods that require longer cooking times. If necessary, add boiling water to maintain steaming process.
Menu suggestion: Serve with a salad of assorted salad greens (Bibb, romaine, curly red or green lettuce) in individual salad bowls. Top with cucumber slices and fresh grapefruit segments. Serve the salad with your favorite reduced-calorie creamy cucumber or Italian salad dressing.
Source: Sunkist
: The Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith