Salmon Supper


Submitted By: Lucille Harrison

Ingredients

  • 1 pound fresh or frozen salmon, cut into 4 equal pieces
  • 1/4 cup white wine
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 5 drops hot sauce or to taste (optional)
  • 2 tablespoons canola oil
  • 1/2 cup minced onion
  • 1 large Idaho potato, cut into 1/8-inch slices
  • 2 stalks celery, finely chopped
  • 1 cup carrots, cut into
  • 1/8-inch slices
  • 1/2 cup bell pepper, finely chopped
  • 1 cup chopped broccoli
  • Old Bay seasoning to taste
  • 1/2 cup water
  • Lemon wedges
  • 4 (12-inch) squares aluminum foil

    • Instructions


    Sprinkle salmon with wine; set aside. In a small mixing bowl, blend together soy sauce, water, lemon juice, cornstarch, brown sugar, black pepper, and hot sauce, if desired; set aside.
    Heat oil in a large skillet over medium heat; add onion, potato, celery, carrots, and bell pepper and stir-fry five minutes. Add broccoli, Old Bay seasoning, and 1/2 cup of water to vegetables. Cook for five more minutes. Add soy sauce mixture to skillet. Continue cooking for about three minutes or until the mixture thickens. Remove from the heat.
    Spray foil squares with cooking spray. Place a salmon piece in the center of each
    square. Spoon vegetables over salmon, dividing equally. Bring the tips of the foil up and fold to seal. Place salmon packets on a baking sheet. Bake at 350ยบ until the salmon flakes, about 15 minutes. Garnish with lemon wedges and serve hot.
    Yield: Four servings.