Yield: 2 servings
2 each Salmon steaks
1/4 cup Dry white wine
1 each Bay leaf
2 tablespoon Fresh dill
1 each Stalk celery, cut up
CUCUMBER DILL SAUCE
1/4 cup Plain lo-fat yogurt
1/4 cup Lite mayonnaise
1 each Small seeded grated cucumber
1 each Small onion, peeled & grated
1/8 teaspoon Dry mustard
1/4 cup Freshly chopped dill
1 each Salt & pepper
Place steaks in microwave safe dish with thick end to outside. Add remaining ingredients on top of steaks. Cover and microwave 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; refrigerate 1-2 hours before serving.