Steamed Salmon With Clam Sauce

Course : Clams
Serves: 4
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4 fillets salmon fillets -- or trout
-----clam sauce-----
2 tablespoons cornstarch
2 tablespoons butter
1 1/2 cups clam juice
1/4 cup soy sauce
1 Cup water

Preparation / Directions:

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. UW Sea Grant Advisory Services

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