Jamaican Salmon in Wine Sauce Recipe #62767
This recipe should be served with fresh asparagus or broccholi and boiled, parslied potatoes. Dessert suggestion: Fresh strawberries topped with sweetened whipped cream or Summer Berry Brule (Recipe #57298)
2 hours | 25 min prep
SERVES 8
- 8 fresh salmon steaks
- salt and pepper
- 1 onion, sliced
For the Wine Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/3 cups milk
- 2/3 cup white wine
- 1/4 lb grated swiss cheese or cheddar cheese
- 1 teaspoon prepared mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 teaspoon lemon juice
For the Garnish
- sliced lemon
- watercress
- Season salmon with salt and pepper.
- Place in large skillet with sliced onion; add water to cover.
- Simmer for 1 hour or until cooked.
- Remove from wter and cool at room temperature.
- Prepare sauce while salmon is cooking.
- FOR THE SAUCE: Melt butter in a medium-sized saucepan, over low heat.
- Add flour and stir briskly until a smooth paste is formed.
- Continue stirring while adding milk.
- Add wine and cheese, stir to blend.
- When sauce begins to thicken, add mustard, pepper, poultry seasoning and lemon juice.
- Continue stirring until sauce begins to bubble gently.
- Remove salmon to platter.
- Spoon sauce over each steak.
- Garnish with sliced lemon and watercress.
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5 stars