Yield: 2 - 4 servings
1 lb Sockeye Salmon Steaks
1/2 cup Half & Half Light Cream
2 tsp Cooking Oil
1 large Egg Yolk, beaten
2 Tbsp Dry White Wine
1 tsp Cornstarch
1 cluster Green Grapes, seedless (optional)
Dash White Pepper
Thaw sockeye 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 sockeye steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired.