Salmon Steaks With Cucumber Sauce
|Salmon steaks||4 (1 Inch Thick)|
|Peeled seeded and chopped cucumber||3⁄4 Cup (12 tbs)|
|Celery||1⁄4 Cup (4 tbs), finley chopped|
|Green onion||2 Tablespoon, chopped|
|All purpose flour||2 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
Set oven to broil and/or 550 °F.
Place salmon steaks on broiler pan.
Broil 3 to 4 inches from heat, 10 to 15 minutes, or until fish flakes easily with fork, turning over once.
Meanwhile, heat Oil in small saucepan.
Add cucumber and celery.
Saute over moderate heat until tender-crisp.
Saute 30 seconds longer.
Stir in flour, bouillon granules and pepper.
Blend in half-and-half.
Cook, stirring constantly, 5 to 7 minutes, or until thickened and bubbly.
Blend small amount of hot mixture into egg yolk.
Add back to hot mixture.
Cook, stirring constantly, 1 minute.