Title: Steamed Salmon with Clam Sauce
Categories: Shellfish
Yield: 4 Servings

4		Fillets; or trout ----clam sauce-----
2	tb	Cornstarch
2	tb	Butter
1 1/2	c	Clam juice
1/4	c	Soy sauce
		Water

Cook the cornstarch (moistened with water) and butter together to make a roux. Gradually add the clam juice and soy sauce, stirring continually.

Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth. Rub with a clove of garlic and a bay leaf. Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes. Serve with sauce.

Serves 4.

UW Sea Grant Advisory Services

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