Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz (2) Salmon Steaks *
1 tb Butter or Margarine
1 ds White Pepper
1 lg Beaten Egg Yolk
Seedless Green Grapes (Opt.)
2 ts Cooking Oil
1 ts Cornstarch
1/2 c Half Half Light Cream
2 tb Dry White Wine

* Salmon steaks may be either fresh or frozen.

Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave
browning dish on 100% power for 3 minutes. Add cooking oil to the
browning dish; swirl to coat the dish. Place fresh or thawed salmon
steaks in the browning dish. Micro-cook, covered, on 100% power for
30 seconds. Turn the salmon steaks and micro-cook, covered, on 50%
power about 3 minutes or till the salmon flakes easily when tested
with a fork. Let the salmon steaks stand, covered, while preparing
the wine sauce. For the wine sauce, in a 4-cup measure micro-cook
the butter or margarine, uncovered, on 100% of power for 45 seconds
to 1 minute or till melted. Stir in the cornstarch and white pepper.
Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3
minutes or till mixture is thickened and bubbly, stirring every
minute. Stir HALF the hot cream mixture into the beaten egg yolk.
Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of
power for 1 minute, stirring every 15 seconds. Stir till mixture is
smooth. Stir in dry white wine. Transfer the salmon steaks to a
serving platter. Spoon the wine sauce atop. Garnish with seedless
green grapes, if desired.

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