Salmon Steaks With Cucumber Sauce Recipe
Salmon steaks with cucumber sauce is a broiled salmon recipe. Cooked to doneness the salmon is served with a prepared vegetable sauce of celery and cucumber. Made with chicken bouillon for flavor with half and half and egg yolk, the sauce is cooked till thick and served with the fish steaks.
Ingredients
4 salmon steaks, 1 inch thick
2 tablespoons 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
1/4 teaspoon pepper
1 cup half-and-half
1 egg yolk, slightly beaten
Directions
Set oven to broil and/or 550 °F.
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 Oil in small saucepan.
Add cucumber and celery.
Saute over moderate heat until tender-crisp.
Add onion.
Saute 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.
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 Oil in small saucepan.
Add cucumber and celery.
Saute over moderate heat until tender-crisp.
Add onion.
Saute 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.
