Salmon steaks with wine sauce is a recipe that includes salmon steaks, white wine, and a variety of other ingredients.
Salmon steaks may be either fresh or frozen.
~Thaw salmon steaks, if frozen.
Preheat a 6 1/2-inch microwave browningdish 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 thebrowning dish.
Micro-cook, covered, on 100% power for 30 seconds.
Turnthe salmon steaks and micro-cook, covered, on 50% power about 3 minutes ortill the salmon flakes easily when tested with a fork.
Let the salmonsteaks stand, covered, while preparing the wine sauce.
For the winesauce, in a 4-cup measure micro-cook the butter or margarine, uncovered,on 100% of power for 45 seconds to 1 minute or till melted.
Stir in thecornstarch 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 beatenegg 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 issmooth.
Stir in dry white wine.
Transfer the salmon steaks to a servingplatter.
Spoon the wine sauce atop.
Garnish with seedless green grapes,if desired.
Ingredients
Directions
Salmon steaks may be either fresh or frozen.
~Thaw salmon steaks, if frozen.
Preheat a 6 1/2-inch microwave browningdish 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 thebrowning dish.
Micro-cook, covered, on 100% power for 30 seconds.
Turnthe salmon steaks and micro-cook, covered, on 50% power about 3 minutes ortill the salmon flakes easily when tested with a fork.
Let the salmonsteaks stand, covered, while preparing the wine sauce.
For the winesauce, in a 4-cup measure micro-cook the butter or margarine, uncovered,on 100% of power for 45 seconds to 1 minute or till melted.
Stir in thecornstarch 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 beatenegg 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 issmooth.
Stir in dry white wine.
Transfer the salmon steaks to a servingplatter.
Spoon the wine sauce atop.
Garnish with seedless green grapes,if desired.
