| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Fish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Unpeeled, red-skinned |
|
|
Potatoes (about 1/2 lb) |
| 2 |
|
Salmon steaks, (about 6 oz |
|
|
Each), 1 inch thick |
| 4 |
|
Thin slices of lemon |
| 24 |
|
Snow peas, (about 3 oz) |
| 6 |
|
Small oyster mushrooms or |
|
|
Other fresh mushrooms: |
|
|
Optional |
| 1/4 |
c |
Light sour cream |
| 1 |
tb |
Reduced-calorie mayonnaise |
| 1 |
|
Small green onion, finely |
|
|
Chopped. |
| 2 |
ts |
Chopped dill or |
| 1/2 |
ts |
Dried dill weed |
| 1 |
ts |
Dijon mustard |
| 1 |
|
Grated peel of one lemon |
INSTRUCTIONS
INGREDIENTS
ZESTY DILL SAUCE
PREPARATION
Cut potatoes lengthwise into 1/4 inch slices.
Spray a steamer rack, opened flat, with nonstick vegetable cooking spray.
Place rack in a large saucepan or dome-lidded, deep electric skillet. Add
water to a depth of 1 to 1 1/4 inches. Bring to boiling.
Arrange potato slices over one-third of the rack. Cover and steam for
eight minutes. Add salmon steaks and top each with two lemon slices. Cover
and steam for six minutes more. Add snow peas and mushrooms. Cover and
steam four to five minutes longer or until fish flakes easily with fork and
vegetables are tender.
Divide onto two dinner plates or arrange on a large serving platter.
Garnish with fresh dill, if desired. Serve with Zesty Dill Sauce.
Zesty Dill Sauce preparation: In a small bowl, combine all ingredients for
sauce. Makes about six tablespoons sauce.
Nutritional information: One tablespoon of the dill sauce contains 30
calories, 3 grams of fat and 1 milligram of cholesterol.
Cook's Notes: A 5 1/2 inch collapsible metal steamer, opened flat, works
well in a large saucepan or deep skillet. When adding foods, cover and
adjust heat to maintain water at vigorous boil. so the pan is filled
continuously with steam. Steam can burn so remove the lid by tilting it
away from your face. Use hot pads and remove food carefully. Check water
level when steaming foods that require longer cooking times. If necessary,
add boiling water to maintain steaming process.
Menu suggestion: Serve with a salad of assorted salad greens (Bibb,
romaine, curly red or green lettuce) in individual salad bowls. Top with
cucumber slices and fresh grapefruit segments. Serve the salad with your
favorite reduced-calorie creamy cucumber or Italian salad dressing.
Source: Sunkist
: The Omaha World-Herald, February 26, 1997 MM-format by Leonard
Smith
Posted to MM-Recipes Digest V4 #063 by lionheart@chase3000.com on 1997, .
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