Salmon steaks with cucumber dill sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Salmon steaks |
| ¼ | cup | Dry white wine |
| 1 | each | Bay leaf |
| 2 | tablespoons | Fresh dill |
| 1 | each | Stalk celery, cut up --cucumber dill sauce----- |
| ¼ | cup | Plain lo-fat yogurt |
| ¼ | cup | Lite mayonaise |
| 1 | each | Small seeded grated cucumber |
| 1 | each | Small onion, peeled & grated |
| ⅛ | teaspoon | Dry mustard |
| ¼ | cup | Freshly chopped dill |
| 1 | each | Salt & pepper |
Directions
Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks.
Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce.
For cucumber-dill sauce: combine all ingredients in a food processor.
Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving.
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