Chilled Salmon Steaks With Dressing
|Salmon steaks||1 1⁄2 Pound, cut 3/4 inch thick (Fresh Or Frozen, 4 Pieces)|
|Cooking oil||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Thinly sliced green onion||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Cream style cottage cheese with chives||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Lemon juice||1 Teaspoon|
Place fresh or thawed steaks in a lightly oiled 10-inch skillet. Add wine, parsley sprigs, and bay leaf to skillet. Sprinkle sliced green onion, thyme, and tarragon over salmon steaks in skillet. Cover and simmer till salmon flakes easily when tested with a fork. (Allow 6 to 8 minutes for fresh fish; 8 to 10 minutes for frozen fish.)
Carefully remove salmon steaks from skillet; discard poaching liquid in skillet. Refrigerate steaks about 2 hours or till thoroughly chilled.
For dressing, place cottage cheese, the 2 tablespoons snipped parsley, Parmesan cheese, and lemon juice in a blender container or food processor bowl. Cover; blend or process till smooth. Stir in milk to desired consistency.
Serve chilled salmon steaks on abed of shredded lettuce, if desired. Dollop each steak with dressing.