Salmon Steak En Papillote
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 4 | each |
salmon steaks
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
ginger root
fresh, grated |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped, white part only |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
white wine
|
*
|
| ½ | cup |
evaporated milk
|
|
| ½ | teaspoon |
lime juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 4 | each |
salmon steaks
|
*
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
ginger root
fresh, grated |
|
| 59 | ml |
scallions, spring or green onions
finely chopped, white part only |
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
white wine
|
*
|
| 118 | ml |
evaporated milk
|
|
| 2.5 | ml |
lime juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
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.
Sauté 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 ¼ 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.
