Prep 0 mins
Cook 0 mins
- 8 ounces salmon steaks (fresh or frozen)
- 2 teaspoons cooking oil
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon cornstarch
- 1 dash white pepper
- 1⁄2 cup half & half light cream
- 1 large egg yolk, beaten
- 2 tablespoons dry white wine
- green seedless grape (optional)
- Thaw salmon steaks, if frozen.
- Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
- Add cooking oil to the browning dish; swirl to coat the dish.
- Place fresh or thawed salmon steaks in the browning dish.
- Micro-cook, covered, on 100% power for 30 seconds.
- Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.
- Let the salmon steaks stand, covered, while preparing the wine sauce.
- For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.
- Stir in the cornstarch and white pepper.
- Stir in light cream.
- Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.
- Stir HALF the hot cream mixture into the beaten egg yolk.
- Return all to the 4-cup measure.
- Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.
- Stir till mixture is smooth.
- Stir in dry white wine.
- Transfer the salmon steaks to a serving platter.
- Spoon the wine sauce atop.
- Garnish with seedless green grapes, if desired.
When I first sampled this sauce, I thought that this would be a one star recipe - it seemed very bland. However, once I paired it with the fish, it was alright - the flavor was delicate and a decent compliment to the salmon. Still, if I'm looking to "wow" some dinner guests, there are better salmon dishes out there.