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Ingredients
- 4 x Salmon Steaks, 1" thick
- 1/3 c. Dry white wine
- 1/4 c. Whipping Cream
- 1Â 1/2 tsp Dijon Mustard
- 2 x Egg Yolks
- 1 Tbsp. Capers, liquid removed
- Â Â Salt & Pepper, (white if available)
Directions
- 1. Pat fish dry & arrange in a shallow 2-qt glass baking dish with meaty portions toward edges of dish.
- 2. Add in wine.
- 3. Cover dish with plastic wrap & cook in microwave on high for 5 min.
- 4. Let stand, cover & cook in microwave for 2-4 min or possibly till fish flakes with a fork in the thickest portion.
- 5. Transfer fish to platter, cover and chill.
- 6. Pour fish liquid & cream into a small pan, boil till reduced to 1/2 c. liquid.
- 7. Blend mustard and yolks.
- 8. Stir in warm liquid.
- 9. Stir back into liquid pan. Cook over low heat, stirring, 1-2 min or possibly till sauce thickens slightly.
- 10. Stir in capers and salt and pepper to taste.
- 11. Cover & chill.
- 12. Spoon part of the sauce over fish, serve with remaining sauce.
- Serves 4
- Note: I do not like to cook fish in microwave, so would broil fish in the glass dish for about 8-10 min per side about 4-5 inches from the heat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 124g | |
| Calories 176 | |
| Calories from Fat 101 | 57% |
| Total Fat 11.47g | 14% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 355mg | 15% |
| Potassium 114mg | 3% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.75g | 1% |
| Protein 1.2g | 2% |
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