Salmon steaks with wine sauce

• 8 oz (2) Salmon Steaks
• 2 t Cooking Oil
• 1 T Butter or Margarine
• 1 t Cornstarch
• 1 x Dash White Pepper
• 1/2 c Half & Half Light Cream
• 1 ea Lge. Beaten Egg Yolk
• 2 T Dry White Wine
• 1 x Seedless Green Grapes (Opt.)

Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.

Add cooking oil to the browning dish;swirl to coat the dish.

Place fresh or thawed salmon steaks in the browning dish.

Micro-cook, covered, on 100% power for 30 seconds.

Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.

Let the salmon steaks stand, covered, while preparing the wine sauce.

For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.

Stir in the cornstarch and white pepper.

Stir in light cream.

Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.

Stir HALF the hot cream mixture into the beaten egg yolk.

Return all to the 4-cup measure.

Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.

Stir till mixture is smooth.

Stir in dry white wine.

Transfer the salmon steaks to a serving platter.

Spoon the wine sauce atop.

Garnish with seedless green grapes, if desired
 
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