|Servings Per Recipe: 4|
|Amount Per Serving|
|Calories||205||Total Fat||6 g|
|Cholesterol||60 mg||Sodium||180 mg|
|Total Carbs||10 g||Dietary Fiber||2 g|
In 9-inch-round micro-proof dish, combine water, wine, onion, celery, lemon, bay leaf, peppercorns and parsley. Cook, covered on high power 10-12 minutes or until water comes to a boil. Place fish in liquid, spooning lemon slices, onion and celery over fish. Cook, covered on high power 3-4 minutes or just until fish begins to turn opaque, do not overcook. Remove fish to serving platter; keep warm. Pour poaching liquid through strainer into measuring cup; reserve 1/2 cup. Prepare sauce: in 2-quart micro-proof bowl, cook shallots and margarine, covered, on high power 1 minute. Stir in flour until smooth; cook uncovered, on high power 1 minute. Gradually stir in reserved poaching liquid and wine. Cook, uncovered on high power 1 minute. Slowly stir in milk, dill weed, Worcestershire sauce, Sweet 'N Low and pepper. Cook, covered on medium power 4 minutes. Spoon over salmon steaks.