Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Margarine

  2. 4 Salmon steaks

  3. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  4. 1 teaspoon 5ml Grated fresh ginger root

  5. 1/4 cup 15g / 1/2oz Finely-chopped green onion - white part only

  6. 1 tablespoon 15ml Cornstarch

  7. 1/2 cup 118ml White wine

  8. 1/2 cup 118ml Evaporated milk

  9. 1/2 teaspoon 2 1/2ml Lime juice

  10. 1 Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut 4 large heart shapes 15 by 14 inches from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500 degree oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork. Saute chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs. This recipe yields 4 servings.


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