Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine
4 Salmon steaks
1/4 ts Pepper
1 ts Grated fresh ginger root
1/4 c Finely chopped green onion
- (white part only)
1 tb Cornstarch
1/2 c White wine
1/2 c Evaporated milk
1/2 ts Lime juice
1 ds Cayenne pepper

Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half
of each heart with margarine. Arrange salmon steak on each buttered
half of foil. Combine teaspoon ginger and pepper. Sprinkle over each
salmon portion. Fold foil over fish, folding edges together. Pleat to
form a tight seal. Place on baking sheet. Bake in preheated 500
degree F. oven for 10 minutes, or until packets puff. Fish should
just begin to flake when touched with a fork.

Saute chopped green onion in margarine. Stir in cornstarch to make a
roux. Add white wine and stir well. Add milk. Stir constantly over
medium heat until thickens and boils. Add 1/4 teaspoon ginger root,
lime juice and dash of cayenne. To serve, spoon sauce into a pool on
plates and carefully place salmon steak on top of sauce. Garnish with
dill sprigs.

Carol, Anchorage, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias

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