4 fresh or frozen salmon or halibut steaks, cut 1 inch
think (about 1 1/2 lbs total)
1/2 cup water
1/2 cup dry white wine
1 green onion, sliced
1 bay leaf
1/3 cup skim milk
1 tbsp Dijon-style mustard
2 tsp cornstarch
1 tsp white wine Worcestershire sauce
lemon slices (optional)
fresh dill weed (optional)
Instructions
Thaw fish, if frozen. In a large skillet combine water, wine, green onion, and bay leaf. Bring to boiling. Add fish steaks. Return just to boiling; reduce heat. Simmer, covered, for 8-12 minutes or till fish just flakes when tested with a fork. Discard bay leaf. Remove fish from skillet; cover to keep warm.
For sauce, gently boil liquid in skillet till reduced to 1/2 cup. Combine milk, mustard, cornstarch, and white wine Worcestershire sauce. Add to liquid in skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more.
Spoon sauce over fish. Garnish with lemon slices and sprigs of fresh dill weed, if desired
Makes 4 servings
Nutrition- 237 calories, 1 g st fat, 35 g protein, 2 g carbohydrate, 256 mg sodium, 05 potassium
Originally Submitted
8/27/2010
0 Out of 5 from
0 reviews
You can add this Poached Salmon Steaks recipe to your own private DesktopCookbook.
