| 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
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”