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Salmon Steaks With Veggie Cream Sauce Recipe

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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.

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Salmon Steaks With Veggie Cream Sauce Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

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

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.
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.
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.

Originally published as Salmon Steaks With Veggie Cream Sauce in Country April/May 2005, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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