Creamed Salmon in Toast Boats

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Category : Fish And Sea Food

Recipe : Creamed Salmon in Toast Boats

Makes 4 servings

Here is a pretty dish for a simple supper or brunch; serve it with braised cucumbers.

4 fluid ounces (1/2 cup) dry white wine
1 small onion, quartered
1 small carrot, quartered
1 small celery stalk, quartered
6 fresh flat-leaf parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch anise seed
1 pound 2 ounces salmon steaks
2 teaspoons stick margarine
1/2 medium onion, minced
1 tablespoon + 1 teaspoon all-purpose flour
1/2 cup thinly sliced mushroom caps
1/4 medium yellow or red bell pepper, minced
1/2 medium celery stalk, minced
1/4 cup nonfat cream cheese, softened
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon Dijon-style mustard
Four 1-ounce crusty French rolls, split and toasted
2 tablespoons minced fresh flat-leaf parsley, to garnish

In medium nonstick skillet, combine wine, onion, carrot and celery quarters,
parsley sprigs, bay leaf, thyme, marjoram, salt, black pepper, anise seed and 1 1/2
cups water; bring liquid to a boil. Reduce heat to low; simmer, covered, 20
minutes, until vegetables are tender.
Add salmon to wine mixture; baste with liquid in skillet . Remove skillet from heat;
let stand, covered, 30 minutes, until salmon flakes easily when tested with fork.
With slotted spatula, remove salmon from wine mixture. Set salmon aside; cover
to keep warm.
Place medium sieve over medium bowl. Strain wine mixture through sieve,
reserving liquid; discard solids. Return liquid to skillet; keep warm over low heat.
In medium nonstick saucepan, melt margarine; add minced onion. Cook over
medium heat, stirring frequently, 3-5 minutes, until onion is softened. Add flour;
cook, stirring constantly, 2 minutes, until mixture is crumbly. Remove from heat;
with wire whisk, gradually stir in reserved warm liquid, blending until flour
mixture is dissolved. Return saucepan to low heat; cook, stirring constantly with
wire whisk, until mixture comes to a simmer and is thickened. Stir in mushrooms,
bell pepper and minced celery; simmer, covered, 5 minutes, until vegetables are
tender. Stir in cream cheese, tarragon and mustard; remove from heat.
Remove and discard skin and bones from salmon; cut salmon into bite-size pieces.
Transfer salmon to cream cheese mixture; cook over low heat, stirring
frequently, 1-2 minutes, just until heated through.
Place 2 roll halves, cut-side up, onto each of 4 plates; spoon salmon mixture
evenly over rolls. Serve sprinkled with parsley.

SERVING (1 1/4 CUPS SALMON MIXTURE WITH 2 ROLL HALVES)
PROVIDES: 1/2 Fat, 1/2 Vegetable, 3 1/4 Proteins, 1 Bread, 50 Optional Calories.

PER SERVING: 304 Calories, 10 g Total Fat, 2 g Saturated Fat, 60 mg Cholesterol,
610 mg Sodium, 21 g Total Carbohydrate, 2 g Dietary Fiber, 26 g Protein, 99 mg
Calcium