Prep Time 15m
Cook Time 20m
Ready Time 35m
Yield 4 servings

  • Crisco® Original No-Stick Cooking Spray
  • 4 salmon fillets, 1-inch thick
  • 2 tablespoons Crisco® Pure Canola Oil
  • 3/4 cup peeled, seeded and chopped cucumber
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped green onion
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon instant chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1 cup half-and-half
  • 1 large egg yolk, slightly beaten
Preparation Directions
  • Step 1Heat oven to broil setting. Place salmon steaks on broiler pan. Broil 3 to 4-inches from heat 10 to 15 minutes or until fish flakes easily with fork, turning over once. Make sauce while salmon is broiling.
  • Step 2Heat oil in small saucepan. Add cucumber and celery. Cook and stir over moderate heat until crisp-tender. Add onion. Cook and stir an additional 30 seconds. Stir in flour, bouillon granules and pepper. Blend in half-and-half. Cook, stirring constantly, 5 to 7 minutes, or until thickened and bubbly.
  • Step 3Blend small amount of hot mixture into egg yolk. Add back to hot mixture. Cook, stirring constantly, 1 minute. Serve with salmon.
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