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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Not sure where I copied this from. Ingredients:
4 salmon steaks |
1 cup flour, seasoned |
1/2 teaspoon paprika |
2 tablespoons butter |
1 onion, chopped |
1 tablespoon chives, chopped |
1 cup chicken stock, heated |
1/4 teaspoon tabasco sauce |
1 1/2 teaspoons cornstarch |
4 tablespoons cold water |
1/4 cup cream, heated |
2 tablespoons vegetable oil |
1 teaspoon butter |
1/2 cucumber, seeded, sliced thick |
1 dash ground ginger |
salt |
pepper |
1 lemon, juice of |
Directions:
1. Dredge salmon in flour sprinkled with paprika and set aside.
2. Heat 2 tablespoons butter in saucepan.
3. Add onion and chives; cook for 3 minutes over low heat.
4. Pour in chicken stock, add Tabasco, ginger, season well and bring to a boil.
5. Mix cornstarch with water and stir into sauce and cook for one minute over low heat.
6. Stir in cream and bring to a quick boil and then remove from heat and set aside.
7. Heat oil in a large frying pan . Add salmon and cook 4 minutes over medium high heat.
8. Turn fish over and season well and cook another 4 minutes.
9. Turn fish over again and cook another 7 minutes. Turn fish over during this time a bit.
10. Meanwhile, heat 1 teaspoons butter in another frying pan and add cucumbers.
11. Cook 3-4 minutes over medium high heat.
12. Simmer lemon sauce over low heat and when warmed, serve with fish and sauteed cucumber.
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