SALMON SMOTHERED IN MOCK HOLLANDAISE – DIJON SAUCE

Note:  This sauce has a very delicate flavor, just what my husband and I like.  If your family prefers a more robust flavor, use 3 tablespoons of Dijon rather than 2 tablespoons.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–salt and pepper

–Promise margarine (heart-healthy)

–clam juice (or fish broth, bottled)

–lemon juice (bottled)

–egg yolk (1)

–creamer (soy or almond for lactose-free; or dairy)

–Dijon mustard

–flour (2 level tablespoons)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – Assemble 3 microwavable bowls (uncovered), with the second and third bowls at least 1 and one-half cup size.

3 – In the first bowl, place 4 tablespoons of Promise margarine.  Microwave for 10 seconds on high.  Stir to complete melting. 

4 – In the second bowl, place 2 tablespoons of Dijon mustard.  Add, very slowly and stirring briskly, three-fourths cup of clam juice, 2 tablespoons of lemon juice, and 2 tablespoons of soy or almond creamer.  Then add the melted Promise margarine (Step 3) and stir again.  Microwave the bowl for 1 and one-half minutes on high.

5 – In the third bowl, place 2 level tablespoons of flour.   Very slowly add the liquid from Step 4 to the flour, stirring briskly.  Set aside.

6 – Microwave the salmon for 7 and one-half minutes.  When finished, keep covered to preserve warmth.

7 – Microwave the sauce (Step 5) for 2 minutes on high.  When finished, add 1 egg yolk, and stir very well.  Pour the completed sauce on top of the salmon.

8 – Serve the salmon and sauce hot, atop white (preferably jasmine) or brown rice (recipes, see the search box on this blog).

–mock hollandaise and Dijon sauce adapted from Julia Child’s Mastering the Art of French Cooking.

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