CREAMY DILL WITH BAKED SALMON STEAKS
Makes 4 servings.
1 tbsp (15 ml) margarine or butter
1/22 cup (125 ml) chopped green onions
1 can CAMPBELL'S condensed Cream of
Celery or Cream of Chicken Soup
1/2 cup (125 ml) half-and-half or cream
2 tbsp (30 ml) Chablis or other dry white
2 tbsp (30 ml) chopped fresh dill or 1
tsp (5 ml) dried dill weed, crushed
4 salmon steaks, each cut 1 inch (2,5 cm)
thick (about 2 lb / 900 g)
Fresh dill for garnish
In 10-inch (25 cm) skillet over medium
heat, in hot margarine, cook green onions until tender, stirring often.
Add soup, half-and-half, wine and dill; stir until smooth.
Arrange fish steaks in soup mixture. Heat
to boiling. Reduce heat to low. Cover; cook 15 minutes or until fish
flakes easily when tested with fork. Serve fish with sauce. Garnish
with fresh dill, if desired.
To microwave: In 12- by 8-inch (30 x 20 cm) microwave-safe baking dish,
combine margarine and onions. Cover with vented plastic wrap; microwave
on HIGH 2 minutes or until onions are tender, stirring once during
cooking. Add soup, half-and-half, wine and dill; stir until smooth.
Arrange fish steaks in dish with thicker portions of fish toward
outside of dish. Cover; microwave on HIGH 10 to 11 minutes or until
fish flakes easily when tested with fork, rotating dish twice during
cooking. Let stand, covered, 5 minutes before serving.
TIP: Purchase a seasoned wild rice combo
to serve with this fish—many cook in just 10 minutes.