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Ingredientes
- 4 x 175 g, (6oz) salmon steaks
- 15 gm St Ivel Gold Light, (0.5z)
- 15 gm Plain flour, (0.5z)
- 300 ml Semi-skimmed lowfat milk, (0.5pt)
- 15 ml , (1-2tbsp) minced, (15 to 30) fresh tarragon Or possibly
- 5 ml , (1-2tsp) dry, (5 - 10) tarragon
- 50 gm Reduced-fat Cheddar cheese, finely grated (2oz) Salt & freshly grnd black pepper Fresh tarragon sprigs and orange or possibly lemon, to garnish wedges
Direcciones
- Grill the salmon steaks under a preheated medium grill for about 5 min each side, turning once, till the fish is just cooked and the flesh is just beginning to flake.
- Meanwhile make the tarragon sauce. Place the St Ivel Gold Light, flour and lowfat milk in a saucepan. Heat gently, whisking continuously , till the sauce comes to the boil and thickens. Simmer gently for 3 min, whisking.
- Remove the pan from the heat.
- Stir in the tarragon, cheese and seasoning and mix well. Adjust the seasoning before serving.
- Serve the grilled salmon steaks with the tarragon orange or possibly lemon wedges.
- Serve with a selection of seasonal vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 65g | |
| Calories 256 | |
| Calories from Fat 147 | 57% |
| Total Fat 16.72g | 21% |
| Saturated Fat 10.57g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 311mg | 13% |
| Potassium 65mg | 2% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.3g | 0% |
| Protein 14.0g | 22% |
