| SALMON STEAKS WITH CUCUMBER SAUCE |
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4 servings4 salmon steaks, 1 inch thick 2 tablespoons CRISCO Oil 3/4 cup peeled, seeded and chopped cucumber 1/4 cup finely-chopped celery 2 tablespoons chopped green onion 2 tablespoons all-purpose flour 1 teaspoon instant chicken bouillon granules 1/8 teaspoon pepper 1 cup half-and-half 1 egg yolk, slightly beaten Set oven to broil and/or 550ºF. Place salmon steaks on broiler pan. Broil 3 to 4 inches from heat, 10 to 15 minutes, or until fish flakes easily with fork, turning over once. Meanwhile, heat Crisco Oil in small saucepan. Add cucumber and celery. Sauté over moderate heat until tender-crisp. Add onion. Sauté 30 seconds longer. Stir in flour, bouillon granules and pepper. Blend in half-and-half. Cook, stirring constantly, 5 to 7 minutes, or until thickened and bubbly. Blend small amount of hot mixture into egg yolk. Add back to hot mixture. Cook, stirring constantly, 1 minute. Serve with salmon. NOTE: Substitute vegetable bouillon granules for the chicken bouillon to make this a vegetarian dish. |
