Jamaican Salmon in Wine Sauce

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)

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 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
•  watercress

Directions

1. Season salmon with salt and pepper.
2. Place in large skillet with sliced onion; add water to cover.
3. Simmer for 1 hour or until cooked.
4. Remove from wter and cool at room temperature.
5. Prepare sauce while salmon is cooking.
6. FOR THE SAUCE: Melt butter in a medium-sized saucepan, over low heat.
7. Add flour and stir briskly until a smooth paste is formed.
8. Continue stirring while adding milk.
9. Add wine and cheese, stir to blend.
10. When sauce begins to thicken, add mustard, pepper, poultry seasoning and lemon juice.
11. Continue stirring until sauce begins to bubble gently.
12. Remove salmon to platter.
13. Spoon sauce over each steak.
14. Garnish with sliced lemon and watercress.