Recipe: Steamed Salmon

This is close, you can add the ginger-- and it could be cooked in the oven,,,,

MICROWAVED STEAMED SALMON

1 salmon filet (or fish of your choice or firm fish) per person
1 tsp. margarine per serving
1 tbsp. lemon pepper per serving
2 tbsp. water (or white wine as option)

Spread margarine over each salmon filet. Sprinkle lemon pepper on top. Place in microwave-safe dish. Add 2 tablespoons of water or white wine. Cover with plastic wrap. Cook 4 to 5 minutes, or until fish is not pink and is flaky. (Adjust time according to thickness of salmon filet and your oven and quantity being prepared.)

COLD POACHED SALMON with GREEN HERB SAUCE
Servings: 8

2 cups water
1 cup dry white wine
1 onion, sliced
1 stalk celery, chopped
1/4 t dried thyme
1/4 t dried tarragon
5 peppercorns
4 sprigs parsley
1 bay leaf
4 salmon steaks, 1" thick

Heat water, wine, onion, celery, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in a 12" skillet. Reduce heat, cover, and simmer for 5 minutes. Place fish in skillet, and add water to cover (if needed). Heat to almost boiling, and reduce heat to a slow simmer. Simmer the fish until it flakes easily with a fork, about 12-15 minutes. Carefully remove fish and place on a wire rack or strainer to drain (or just use a big slotted spoon). Carefully remove skin and cut fish lengthwise into halves. Cover and refrigerate for 5 hours. Prepare the following green herb sauce and serve drizzled over fish. Serve with
fresh cantaloupe and basmati rice.

GREEN HERB SAUCE

1 cup parsley sprigs
1 T. lemon juice
1 T. lowfat milk
1/2 t. dried basil
1/2 t. salt
1/4 t. pepper
5 drops Tabasco sauce (or 1/8 t Religious Experience)
1-1/2 cups cottage cheese

Blend all ingredients in a blender or food processor until smooth. Make sure to scrape the sides into the
mixture in the middle of blending to eliminate lumps.