Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Salmon steaks; 2
2 ts Cooking oil
1 tb Butter or margarine
1 ts Cornstarch
1 x Dash white pepper
1/2 c Half half light cream
1 ea Lge. beaten egg yolk
2 tb Dry white wine
1 x Seedless green grapes (opt.)

* 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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