Salmon Steaks With Lemon Dill Sauce
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Margarine||2 Teaspoon (Fleischmann'S)|
|All purpose flour||2 Tablespoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried dill weed||2 Teaspoon|
|Salmon steaks||16 Pound (8 Steaks Of 2 Pounds Each, 1/2 Inch Thick)|
|Fresh dill sprigs||4 (For Garnish)|
In small saucepan, over low heat, saute onion in margarine until tender-crisp.
Stir in flour; cook for 1 minute.
Over medium heat, gradually stir in milk; cook, stirring until mixture thickens and boils.
Boil, stirring constantly, for 1 minute; remove from heat.
Whisk in Egg Beaters, lemon peel, lemon juice and dried dill; return to heat.
Cook, stirring constantly until thickened.
Do not boil.
Meanwhile, grill or broil salmon steaks for 3 to 5 minutes on each side or until fish flakes easily when tested with fork.
Top with sauce.
Garnish with dill sprigs.