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1
Thaw salmon steaks, if frozen.
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2
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
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3
Add cooking oil to the browning dish; swirl to coat the dish.
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4
Place fresh or thawed salmon steaks in the browning dish.
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5
Micro-cook, covered, on 100% power for 30 seconds.
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6
Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.
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7
Let the salmon steaks stand, covered, while preparing the wine sauce.
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8
For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.
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9
Stir in the cornstarch and white pepper.
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10
Stir in light cream.
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11
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.
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12
Stir HALF the hot cream mixture into the beaten egg yolk.
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13
Return all to the 4-cup measure.
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14
Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.
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15
Stir till mixture is smooth.
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16
Stir in dry white wine.
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17
Transfer the salmon steaks to a serving platter.
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18
Spoon the wine sauce atop.
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19
Garnish with seedless green grapes, if desired.
