Baked salmon w/ caper sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¼ | Onion; sliced | |
| 1 | Stalk celery; shredded | |
| Salt & pepper to taste (up to) | ||
| 3 | slices | Lemon |
| 4 | (6 to 8 oz) salmon steaks | |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Fish broth-reserved from poaching |
| 1 | cup | Light cream |
| ¼ | cup | White wine-optional |
| 1 | dash | Worcestershire |
| Salt & pepper to taste | ||
| Capers for garnish | ||
Directions
Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour together to form a roux, but do not brown. Add reserved poaching liquid & cream. Whisk together rapidly to prevent lumps. Add wine if desired, but don't boil once wine has been added. Add Worcestershire, salt & pepper to taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15 min.
CLAM BOX
MISSION & FIFTH; CARMEL: WINE:
PAUL MASSON PINOT CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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