Categories: Fish, Seafood, Main dish 
      Yield: 4 servings 
  
      2 tb Margarine 
      4    Salmon steaks 
    1/4 ts Pepper 
      1 ts Grated fresh ginger root 
    1/4 c  Finely chopped green onion 
           - (white part only) 
      1 tb Cornstarch 
    1/2 c  White wine 
    1/2 c  Evaporated milk 
    1/2 ts Lime juice 
      1 ds Cayenne pepper 
  
  Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of 
  each heart with margarine. Arrange salmon steak on each buttered half of 
  foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon 
  portion. Fold foil over fish, folding edges together. Pleat to form a 
  tight seal. Place on baking sheet. Bake in preheated 500 degree F. oven 
  for 10 minutes, or until packets puff. Fish should just begin to flake 
  when touched with a fork. 
   
  Saute chopped green onion in margarine. Stir in cornstarch to make a 
  roux. Add white wine and stir well. Add milk. Stir constantly over 
  medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime 
  juice and dash of cayenne. To serve, spoon sauce into a pool on plates 
  and carefully place salmon steak on top of sauce. Garnish with dill 
  sprigs. 
   
  Carol, Anchorage, Alaska 
   
  Source: Alaska Seafood Cookbook 
  Reprinted by permission from the Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias