Preheat oven to 375°F/190°C.
Place steaks on a baking sheet and bake 10 to 15 minutes.
In a frying pan, brown garlic, shallots and mushrooms in oil and butter. Set aside.
Heat yoghurt and curry powder in a saucepan over low heat. Add chicken bouillon and mushroom mixture. Season, mix well and simmer a few minutes.
Divide sauce among 4 plates and top with salmon steaks.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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