Thursday, April 28, 2011

salmon newburg

If tuna is the chicken of the sea then salmon is the steak of the sea. This dish is extremely rich and absolutely delicious.

salmon newburg
1 tablespoon olive oil
1 1/2 pounds fresh boneless, skinless salmon
1/4 cup butter
1 (12 ounce) can evaporated milk
1 egg yolk, beaten
1 tablespoon crushed dried basil leaves
1 tablespoon lemon juice
1 teaspoon seasoning salt
4 ounces reduced fat cream cheese
1 cup shredded sharp Cheddar cheese
2 cups of your favorite rice, cooked or pasta

Heat oil in a skillet over high heat. Add salmon and cook until browned and just opaque in the center. In a double boiler, combine butter, milk, egg yolk, basil, lemon juice, seasoning salt, cream cheese and Cheddar cheese. Cook, stirring constantly over medium heat (do not boil) until the sauce simmers and is creamy. Place cooked rice or pasta on plates and top with salmon and sauce. Sprinkle with paprika. Makes 6 servings.

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