Steamed salmon dinner for two
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Steamed salmon dinner for two
  Salmon    Dinner    Fish  
Last updated 6/12/2012 1:24:52 AM. Recipe ID 58594. Report a problem with this recipe.
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      Title: Steamed salmon dinner for two
 Categories: Fish
      Yield: 2 Servings
 
MMMMM------------------------INGREDIENTS-----------------------------
      2 ea Unpeeled, red-skinned
           Potatoes (about 1/2 lb)
      2 ea Salmon steaks, (about 6 oz
           Each), 1 inch thick
      4 ea Thin slices of lemon
     24 ea Snow peas, (about 3 oz)
      6 ea Small oyster mushrooms or
           Other fresh mushrooms:
           Optional

MMMMM----------------------ZESTY DILL SAUCE---------------------------
    1/4 c  Light sour cream
      1 tb Reduced-calorie mayonnaise
      1 ea Small green onion, finely
           Chopped.
      2 ts Chopped dill or
    1/2 ts Dried dill weed
      1 ts Dijon mustard
      1 ea Grated peel of one lemon

MMMMM------------------------PREPARATION-----------------------------
 
  Cut potatoes lengthwise into 1/4 inch slices.
  
  Spray a steamer rack, opened flat, with nonstick vegetable cooking
  spray. Place rack in a large saucepan or dome-lidded, deep electric
  skillet. Add water to a depth of 1 to 1 1/4 inches.  Bring to boiling.
  
  Arrange potato slices over one-third of the rack. Cover and steam for
  eight minutes.  Add salmon steaks and top each with two lemon slices.
  Cover and steam for six minutes more. Add snow peas and mushrooms.
  Cover and steam four to five minutes longer or until fish flakes
  easily with fork and vegetables are tender.
  
  Divide onto two dinner plates or arrange on a large serving platter.
  Garnish with fresh dill, if desired. Serve with Zesty Dill Sauce.
  
  Zesty Dill Sauce preparation: In a small bowl, combine all
  ingredients for sauce. Makes about six tablespoons sauce. Nutritional
  information: One tablespoon of the dill sauce contains 30 calories, 3
  grams of fat and 1 milligram of cholesterol.
  
  Cook's Notes:  A 5 1/2 inch collapsible metal steamer, opened flat,
  works well in a large saucepan or deep skillet. When adding foods,
  cover and adjust heat to maintain water at vigorous boil. so the pan
  is filled continuously with steam. Steam can burn so remove the lid
  by tilting it away from your face.  Use hot pads and remove food
  carefully. Check water level when steaming foods that require longer
  cooking times. If necessary, add boiling water to maintain steaming
  process.
  
  Menu suggestion:  Serve with a salad of assorted salad greens (Bibb,
  romaine, curly red or green lettuce) in individual salad bowls. Top
  with cucumber slices and fresh grapefruit segments. Serve the salad
  with your favorite reduced-calorie creamy cucumber or Italian salad
  dressing.
  




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Recipe ID 58594 (Apr 03, 2005)

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