Salmon Steaks With Veggie Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm a grandmother and have had this recipe for over 30 years. Whenever company comes, it's a good excuse to make it, along with a green salad and my homemade hot rolls. Ingredients:
6 salmon steaks (1-inch thick and 6 ounces each) |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1-1/2 cups frozen pearl onions |
3/4 cup frozen peas |
1 package (8 ounces) cream cheese, cubed |
3 tablespoons milk |
1 teaspoon dill weed |
1/2 cup dry bread crumbs |
2 tablespoons butter |
Directions:
1. Place the salmon steaks in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice and salt. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a saucepan, combine the onions, peas, cream cheese, milk and dill. Cook and stir over low heat until cheese is melted and sauce is heated through.
3. In a small skillet, saute bread crumbs in butter until lightly browned. Spoon the sauce over salmon steaks; sprinkle with toasted crumbs. Yield: 6 servings.
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