Salmon steaks with dill sauce

6 servings

Ingredients

Quantity Ingredient
1 teaspoon Onion, dehydrated, minced
1 teaspoon Chicken bouillon granules
½ tablespoon Lemon juice
1 teaspoon Dill weed
2 cups Water
6 Salmon steaks (about 1/2 pound each)
2 tablespoons Margarine
2 tablespoons All-purpose flour
¾ cup Evaporated milk
¼ cup Sour cream
2 teaspoons Dill

Directions

In large skillet, combine onion, bouillon granules, lemon juice, dill weed, and water. Bring to boil; add salmon steaks. Reduce heat and cover pan tightly. Simmer steaks over low heat about 8 to 10 minutes or until fisk flakes easily with a fork. Remove salmon to a heated platter and keep warm. Reserve poaching liquid. Melt margarine in skillet. Add flour, stirring constantly to form a smooth paste. Add evaporated milk slowly, stirring constantly until smooth. Add ¼ cup poached liquid and cook sauce over low heat until smooth and bubbly.

Remove from heat and quickly stir in sour cream and dill. Pour over salmon steaks and serve immediately. Submitted By FLEURETTE DELISLE On 02-06-95

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