Salmon Steak en Papillote

Salmon Steak en Papillote

2 tablespoons margarine
4 salmon steaks
1/4 teaspoon pepper
1 teaspoon grated fresh ginger root
1/4 cup finely chopped green onions – white part only
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup evaporated milk
1/2 teaspoon lime juice
Dash cayenne pepper

Cut 4 large heart shapes 15" × 14" 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 500º oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork.

Sauté 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.