Name: Salmon Steak En Papillote
Ingredients: 2 tb Margarine; 4 Salmon steaks; 1/4 ts Pepper; 1 ts Grated fresh ginger root; 1/4 c Finely chopped green onion (white part only); 1 tb Cornstarch; 1/2 c White wine; 1/2 c Evaporated milk; 1/2 ts Lime juice; 1 ds Cayenne pepper

When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish, Seafood, Main dish	4	Servings

INGREDIENTS

2	tb	Margarine
4		Salmon steaks
1/4	ts	Pepper
1	ts	Grated fresh ginger root
1/4	c	Finely chopped green onion (white part only)
1	tb	Cornstarch
1/2	c	White wine
1/2	c	Evaporated milk
1/2	ts	Lime juice
1	ds	Cayenne pepper

INSTRUCTIONS

Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of
each heart with margarine. Arrange salmon steak on each buttered half of
foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon
portion. Fold foil over fish, folding edges together. Pleat to form a tight
seal. Place on baking sheet. Bake in preheated 500 degree F. oven for 10
minutes, or until packets puff. Fish should just begin to flake when
touched with a fork.
Saute chopped green onion in margarine. Stir in cornstarch to make a roux.
Add white wine and stir well. Add milk. Stir constantly over medium heat
until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash
of cayenne. To serve, spoon sauce into a pool on plates and carefully place
salmon steak on top of sauce. Garnish with dill sprigs.
Carol, Anchorage, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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