Prep 25 mins
Cook 1 hr 30 mins
This recipe should be served with fresh asparagus or broccholi and boiled, parslied potatoes. Dessert suggestion: Fresh strawberries topped with sweetened whipped cream or Summer Berry Brule (Summer Berry Brulee)
- 8 fresh salmon steaks
- salt and pepper
- 1 onion, sliced
For the Wine Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1⁄3 cups milk
- 2⁄3 cup white wine
- 1⁄4 lb grated swiss cheese or 1⁄4 lb cheddar cheese
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon poultry seasoning
- 1 teaspoon lemon juice
For the Garnish
- sliced lemon
- Season salmon with salt and pepper.
- Place in large skillet with sliced onion; add water to cover.
- Simmer for 1 hour or until cooked.
- Remove from wter and cool at room temperature.
- Prepare sauce while salmon is cooking.
- FOR THE SAUCE: Melt butter in a medium-sized saucepan, over low heat.
- Add flour and stir briskly until a smooth paste is formed.
- Continue stirring while adding milk.
- Add wine and cheese, stir to blend.
- When sauce begins to thicken, add mustard, pepper, poultry seasoning and lemon juice.
- Continue stirring until sauce begins to bubble gently.
- Remove salmon to platter.
- Spoon sauce over each steak.
- Garnish with sliced lemon and watercress.
Great recipe! This is the first recipe that I have used from this site, and plan to become a regular now! We used Gruyere cheese and it was simply amazing. Thanks!
As usual, another beautiful recipe from Toolie! I actually sauteed my salmon (the real wild kind from Trader Joe's) since I was a little short on time; while the salmon cooked I whipped up the sauce and some new potatoes, it was that simple! I had Cheddar cheese on hand and it was wonderful, tasty but not too cheesy; the touch of white wine was just enough, too. In fact, everything blended together well and nothing overpowered anything else. Great entree, we are definitely having this one again (next time I can get wild salmon...). Thanks, Toolie!