* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Steak En Papillote
 Categories: Fish, Seafood, Main dish
      Yield: 4 Servings
 
      2 tb Margarine
      4    Salmon steaks
    1/4 ts Pepper
      1 ts Grated fresh ginger root
    1/4 c  Finely chopped green onion
           - (white part only)
      1 tb Cornstarch
    1/2 c  White wine
    1/2 c  Evaporated milk
    1/2 ts Lime juice
      1 ds Cayenne pepper
 
  Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half
  of each heart with margarine. Arrange salmon steak on each buttered
  half of foil. Combine teaspoon ginger and pepper. Sprinkle over each
  salmon portion. Fold foil over fish, folding edges together. Pleat to
  form a tight seal. Place on baking sheet. Bake in preheated 500
  degree F. oven for 10 minutes, or until packets puff. Fish should
  just begin to flake when touched with a fork.
  
  Saute chopped green onion in margarine. Stir in cornstarch to make a
  roux. Add white wine and stir well. Add milk. Stir constantly over
  medium heat until thickens and boils. Add 1/4 teaspoon ginger root,
  lime juice and dash of cayenne. To serve, spoon sauce into a pool on
  plates and carefully place salmon steak on top of sauce. Garnish with
  dill sprigs.
  
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Steak with Cloud Ears and Noodles
 Categories: Chinese, Seafood
      Yield: 2 Servings
 
      2    Salmon steaks, 1 1/2" thick
      8    Cloud ear black fungus
      2 c  Soaked bean thread noodles
      1    Sq. pressed beancurd
      2    Sprigs Chinese parsley (or
           Slivered green onion)
      2 tb Peanut oil
      2    Slices fresh ginger root
      1    Clove garlic, sliced
      3 c  Chicken stock
      1 tb Sherry
    1/4 ts Salt
      1 pn White pepper
      4    Drops sesame oil
      1 ts Red (sweetened) vinegar
 
  Soak cloud ears and bean starch noodles separately in warm water for
  30 minutes, or until soft.  Wash and dice pressed beancurd into 1/4"
  cubes.
  
  Heat peanut oil in medium hot wok; add ginger and garlic; remove when
  oil becomes fragrant.  Take care not to burn garlic; if you do, start
  over. Lightly saute one steak at a time in aromatic oil until surface
  is firm.
  
  In clay pot, combine chicken stock, cloud ears, sherry, salt and
  pepper. Bring to boil; add bean thread noodles; return to boil. Now,
  reduce liquid to gentle simmer; add salmon steaks carefully so they
  remain whole; add diced bean curd.  Cover and simmer for 5-7 minutes,
  until steaks are cooked.
  
  Uncover, swirl in red vinegar and sesame oil.  Garnish with parsley.
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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