Recipe - Salmon Steak En Papillote

2 tablespoon Margarine
4 Salmon steaks
One fourth teaspoon Pepper
1 teaspoon Grated fresh ginger root
One fourth cup Finely chopped green onion
(white part only)
1 tablespoon Cornstarch
One half cup White wine
One half cup Evaporated milk
One half teaspoon Lime juice
1 ds Cayenne pepper

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.

Saute 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 One fourth 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.

Carol, Anchorage, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute MealMaster compatible recipe format courtesy
of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini