Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine
   4                    salmon steaks
     1/4  teaspoon      pepper
   1      teaspoon      grated fresh ginger root
     1/4  cup           finely chopped green onion -- (white part only)
   1      tablespoon    cornstarch
     1/2  cup           white wine
     1/2  cup           evaporated milk
     1/2  teaspoon      lime juice
     1/8  teaspoon      cayenne pepper

Preparation:

Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500F oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork. Sauté chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs. Carol, Anchorage, Alaska Source: Alaska Seafood Cookbook