| 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
A Message from our Provider:
“Misunderstood? No one understands like Jesus”