| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces, Gravies | 2 | Servings | |
INGREDIENTS
| 2 | Salmon steaks | |
| 1/4 | c | Dry white wine |
| 1 | Bay leaf | |
| 2 | tb | Fresh dill |
| 1 | Stalk celery — cut up | |
| Cucumber dill sauce—– | ||
| 1/4 | c | Plain lo-fat yogurt |
| 1/4 | c | Lite mayonaise |
| 1 | Small seeded grated | |
| Cucumber | ||
| 1 | Small onion — peeled & | |
| Grated | ||
| 1/8 | ts | Dry mustard |
| 1/4 | c | Freshly chopped dill |
| 1 | Salt & pepper |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Tue, 21 May 1996 10:44:28 -0700 Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. Posted to Master Cook Recipes List, Digest #92
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