Bistro Salmon Steaks

Submitted By: Jean Jackson

Ingredients

• 1 can cream of celery with sauteed onions and garlic condensed soup
• 1/2 cup nonfat milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried dill weed
• 1 cup seedless red grapes, halved and divided
• 4 (6- to 8-ounce) boneless salmon steaks 3/4 inch thick
• 1 tablespoon chopped fresh parsley

Instructions

In a small bowl, combine soup, milk, mustard, and dill; mix well. Spread half the

soup mixture and half the grapes in a 13-x-9-inch baking dish. Place salmon steaks over soup-grape mixture. Pour remaining soup mixture over steaks and sprinkle with remaining grapes. Bake at 350º for 20-25 minutes or until fish begins to flake when tested with a fork. Sprinkle with parsley.