1/4 cup (60 mL) flour
4 1/2 inch (1,5 cm) thick salmon steaks
2 tsp (10 mL) black pepper, ground
5 tsp (25 mL) vegetable oil
1/4 cup (60 mL) butter
1 tsp (5 mL) salt
1/4 cup (60 mL) dry white wine
1 lemon, sliced
· Lightly dredge steaks with flour, press pepper firmly into salmonmeat so it adheres well to flesh.
· In a skillet, heat oil and melt 5 tsp (25 mL) butter. Cook steaksfor 5 minutes or until flesh is opaque and falls apart easily. Halfway throughcooking, turn steaks.
· Remove from heat, place in a serving dish, season with salt andkeep warm.
· Using the same skillet, add rest of butter and wine and stir quickly.Pour the sauce mixture over the steaks, garnish with lemon slices and serve.
Yield: 4 servings