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Ingredients
2 (8oz) Sockeye Salmon Steaks
1/2 cup Half & Half Light Cream
2 tsp Cooking Oil
1 large beaten Egg Yolk
1 Tbsp Butter or Margarine
2 Tbsp dry White Wine
1 tsp Cornstarch
1 Seedless Green Grapes, optional
dash White Pepper
Directions
Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch
microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning
dish. Microwave, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes
easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure microwave the butter or
margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered,
on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir in half of the hot cream mixture into the beaten egg yolk.
Return all to the 4-cup measure. Microwave, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine.
Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. Serves 2.
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