| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Dairy | Fish, To post | 4 | Servings | |
INGREDIENTS
| 4 | Salmon steaks; about 4 oz each | |
| 2 | tb | Margarine |
| 1/2 | c | Diced cucumber |
| 1 | tb | Chopped onion |
| 1/4 | c | Lemon juice |
| 2 | tb | Chopped pimiento |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Egg yolks; slightly beaten | |
| 5 | tb | Vegetable oil |
| 5 | tb | Milk |
| 1 | tb | Flour |
| 3/4 | ts | Dry mustard |
| 1 1/2 | ts | Sugar |
INSTRUCTIONS
Place salmon steaks on a broiling pan; dot with margarine. Broil until lightly browned; turn and broil on other side till done. Remove to a heated serving platter; keep warm. Meanwhile prepare sauce: Combine cucumber, onion, lemon juice, pimiento, salt and pepper in top of a double boiler; beat until well blended. Cook over boiling water for about 10 minutes or until cucumber is blanched. Add egg yolks and oil; stir until well blended. Add remaining ingredients; cook, stirring constantly until thickened. Pour over salmon steaks. Makes 4 servings. Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972 Formatted for MasterCook by Mardi Desjardins, March 20, 1998. Recipe by: Loyta Wooding Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Mar 23, 1998
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