Recipe - Steamed Salmon Dinner For Two

INGREDIENTS
2 Unpeeled, redskinned
Potatoes (about One half lb)
2 Salmon steaks, (about 6 oz
Each), 1 inch thick
4 Thin slices of lemon
24 Snow peas, (about 3 oz)
6 Small oyster mushrooms or
Other fresh mushrooms:
Optional

ZESTY DILL SAUCE
One fourth cup Light sour cream
1 tablespoon Reducedcalorie mayonnaise
1 Small green onion, finely
Chopped.
2 teaspoon Chopped dill or
One half teaspoon Dried dill weed
1 teaspoon Dijon mustard
1 Grated peel of one lemon

PREPARATION

Cut potatoes lengthwise into One fourth inch slices.

Spray a steamer rack, opened flat, with nonstick vegetable cooking spray.
Place rack in a large saucepan or domelidded, deep electric skillet. Add
water to a depth of 1 to 1 One fourth inches. Bring to boiling.

Arrange potato slices over onethird of the rack. Cover and steam for
eight minutes. Add salmon steaks and top each with two lemon slices. Cover
and steam for six minutes more. Add snow peas and mushrooms. Cover and
steam four to five minutes longer or until fish flakes easily with fork and
vegetables are tender.

Divide onto two dinner plates or arrange on a large serving platter.
Garnish with fresh dill, if desired. Serve with Zesty Dill Sauce.

Zesty Dill Sauce preparation: In a small bowl, combine all ingredients for
sauce. Makes about six tablespoons sauce.
Nutritional information: One tablespoon of the dill sauce contains 30
calories, 3 grams of fat and 1 milligram of cholesterol.

Cook's Notes: A 5 One half inch collapsible metal steamer, opened flat, works
well in a large saucepan or deep skillet. When adding foods, cover and
adjust heat to maintain water at vigorous boil. so the pan is filled
continuously with steam. Steam can burn so remove the lid by tilting it
away from your face. Use hot pads and remove food carefully. Check water
level when steaming foods that require longer cooking times. If necessary,
add boiling water to maintain steaming process.

Menu suggestion: Serve with a salad of assorted salad greens (Bibb,
romaine, curly red or green lettuce) in individual salad bowls. Top with
cucumber slices and fresh grapefruit segments. Serve the salad with your
favorite reducedcalorie creamy cucumber or Italian salad dressing.

Source: Sunkist
: The Omaha WorldHerald, February 26, 1997 MMformat by Leonard
Smith
Posted to MMRecipes Digest V4 #063 by lionheart@chase3000.com on 1997, .