* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Steaks W/ Black Bean Sauce
 Categories: Fish, Oriental, Sauces
      Yield: 6 Servings
 
MMMMM----------------------BLACK BEAN SAUCE---------------------------
      3 tb Salted fermented black beans
      3    Garlic cloves; chopped
      1 ts Minced peeled ginger
      2 tb Soy sauce
      2 tb Dry vermouth
    1/2 ts Sugar
      6    Green onions
      6 sl Fresh peeled ginger
           -(quarter-sized), shredded
      6    Salmon steaks (1" thick)
           - blotted dry
      2 ts Salt
      4 tb Peanut or corn oil
           White pepper to taste
           Handful of fresh coriander
           -(leaves)
 
  SOAK BLACK BEANS in lukewarm water for 5 minutes. Drain, rinse with
  cold water; drain. Combine black beans with garlic, ginger, soy
  sauce, dry vermouth and sugar; gently mash together. Cut 3 green
  onions into 2-inch-long sections and cut 3 into 2-inch-long slivers.
  Put green onion sections and half the shredded ginger on bottom of a
  shallow heatproof plate (like a glass Pyrex pie plate). Sprinkle
  salmon with salt. Place salmon steaks in a single layer on top of
  green onions. You may need to use 2 plates with a 2-tier steamer
  unit. Scatter remaining shredded ginger. Top each steak with 1/2
  tablespoon of the black-bean mixture and half the green onion slivers
  equally over the steaks.
  
  Fill a wok or steamer with enough boiling water to come within 1 inch
  of the bottom of bamboo steamer. When the water comes to a boil, put
  the fish with its plate into the bamboo steamer. Cover. Steam over
  medium-high heat for 10 minutes. When done, remove cover away from
  your face and carefully lift out the plate. In a small pan heat the
  peanut or corn oil until hot and almost smoking. Sprinkle salmon with
  white pepper and scatter the remaining fresh green onion slivers on
  top. Carefully pour the hot oil over the fish steaks. It should
  sizzle. Garnish with fresh coriander leaves. Serve hot with steamed
  rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Steaks with Wine Sauce
 Categories: Main dish, Fish
      Yield: 2 Servings
 
      8 oz (2) Salmon Steaks *
      2 ts Cooking Oil
      1 tb Butter or Margarine
      1 ts Cornstarch
      1 x  Dash White Pepper
    1/2 c  Half & Half Light Cream
      1 ea Lge. Beaten Egg Yolk
      2 tb Dry White Wine
      1 x  Seedless Green Grapes (Opt.)
 
  *  Salmon steaks may be either fresh or frozen.
  ~------------------------------------------------------
  ~----------------- Thaw salmon steaks, if frozen. Preheat a 6
  1/2-inch microwave browning dish on 100% power for 3 minutes. Add
  cooking oil to the browning dish; swirl to coat the dish.  Place
  fresh or thawed salmon steaks in the browning dish. Micro-cook,
  covered, on 100% power for 30 seconds. Turn the salmon steaks and
  micro-cook, covered, on 50% power about 3 minutes or till the salmon
  flakes easily when tested with a fork. Let the salmon steaks stand,
  covered, while preparing the wine sauce.  For the wine sauce, in a
  4-cup measure micro-cook the butter or margarine, uncovered, on 100%
  of power for 45 seconds to 1 minute or till melted. Stir in the
  cornstarch and white pepper.  Stir in light cream.  Micro-cook,
  uncovered, on 100% power for 2 to 3 minutes or till mixture is
  thickened and bubbly, stirring every minute.  Stir HALF the hot cream
  mixture into the beaten egg yolk. Return all to the 4-cup measure.
  Micro-cook, uncovered, on 50% of power for 1 minute, stirring every
  15 seconds. Stir till mixture is smooth. Stir in dry white wine.
  Transfer the salmon steaks to a serving platter. Spoon the wine sauce
  atop. Garnish with seedless green grapes, if desired.
 
MMMMM
 
... Sincerely yours Gigi
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