ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Salmon steaks |
| 1/4 Tasse | white wine dry |
| 1 | Bayleaf |
| 2 Teelöffel | dill fresh |
| 1 | Stalk celery, cut up |
| 1 | Cucumber dill sauce |
| 1/4 Tasse | Plain lo-fat yogurt |
| 1/4 Tasse | Lite mayonaise |
| 1 | Small seeded grated cucumber |
| 1 | Small onion, peeled & grated |
| 1/8 Teelöffel | mustard dry |
| 1/4 Tasse | Freshly chopped dill |
| 1 | salt |
| 1 | pepper |
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Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving.
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