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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains, Eggs Seafood 4 Servings

INGREDIENTS

4 Salmon steaks, 1-inch thick
1 Onion, sliced
1/2 Lemon, sliced
1 Bay leaf
1/4 t Salt
3/4 c Milk
1 T Flour
2 t Mustard seed
1/4 t Grated lemon rind
1/4 t Salt
White pepper
1 Egg yolk, beaten
1 T Lemon juice
1/2 t Dill weed

INSTRUCTIONS

Place salmon steaks in skillet. Add enough water to cover. Top with
onion, lemon and bay leaf. Sprinkle with salt and bring to a boil.
Cover. Reduce heat and simmer 8 minutes.  Combine milk and flour in
pan. Add mustard seed, rind, salt and  pepper. Cook over medium heat,
stirring constantly, until thick.  Gradually stir 1/4 of the hot milk
into beaten egg yolks; add to  remaining milk mixture, stirring
constantly. Cook 1 minute. Add lemon  juice, mixing well.  Remove
steaks. Spoon sauce over salmon. Garnish with reserved lemon.  HELENA
DAILY WORLD, 01/27/1987,  "PHILLIPS COUNTY COOKS: JUDY  HOSEY OFFERS
DIFFERENT RECIPES"  From a collection of my mother's (Judy Hosey)
recipe box which  contained lots of her favorite recipes, clippings,
etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 48.7mg
Sodium: 315.5mg
Potassium: 127.6mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.6g
Protein: 2.9g


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