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Salmon Steaks With Veggie Cream Sauce

By: Dorothy Michel

"I'm a grandmother and have had this recipe for over 30 years. Whenever company comes, it's a good excuse to make it, along with a green salad and my homemade hot rolls."

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 salmon steaks (1 inch thick)
2 tablespoons lemon juice
1/2 teaspoon salt
1 1/2 cups frozen pearl onions
3/4 cup frozen peas
1 (8 ounce) package cream cheese, cubed
3 tablespoons milk
1 teaspoon dill weed
1/2 cup dry bread crumbs
2 tablespoons butter

Directions

Place the salmon steaks in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with lemon juice and salt. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
Meanwhile, in a saucepan, combine the onions, peas, cream cheese, milk and dill. Cook and stir over low heat until cheese is melted and sauce is heated through. In a small skillet, saute bread crumbs in butter until lightly browned. Spoon the sauce over salmon steaks; sprinkle with toasted crumbs.