Bistro Salmon Steaks
|Nonfat milk||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Seedless red grapes||1 Cup (16 tbs), halved divided|
|Boneless salmon steak/Salmon filets, 3/4 inch thick||8 Ounce|
|Parsley||1 Tablespoon, chopped|
1) Take a small bowl for combining soup, milk, mustard and dill. Mix well and set the bowl aside.
2) Take a 13X9 inch baking dish and spread half quantity of soup mixture and half quantity of grapes.
3) Arrange the fish fillets over the soup mixture and grapes.
4) Take the remaining soup mixture to pour over the fish fillets evenly. Sprinkle the remaining part of grapes on top.
5) Set your oven at 350°F and place the baking dish inside the oven.
6) Bake the fish for 20-25 minutes or until the flakes get soft and loose.
7) Garnish with freshly chopped parsley and serve.