Gravy

2 tbsp all-purpose flour
1/4 tsp salt (See Note)
1/16 tsp pepper
1 cup meat juice or liquid, strained if needed, fat removed, plus water (enough to make 1 cup total)
1 tsp bouillon powder (beef for beef/pork/lamb, chicken for poultry)
liquid gravy browner (optional - enough to make a pleasing colour)

Combine flour, salt and pepper in saucepan. Stir.

Gradually whisk in meat juice and water until no lumps remain. Heat and stir until boiling and thickened.

Taste, adding bouillon powder for more flavour if needed. Stir in gravy browner to colour. Add more salt/pepper if needed.

Note: the more bouillon powder used, the less salt required. Salt may be added as the last step.

Makes 1 cup.

Sweet lemon salmon

4-5 salmon steaks or pieces

Marinade:
1 whole lemon sliced and scored
1/3 cup lemon juice
3 tbsp sweet Indonesian soy sauce (available at Superstore) OR 1 tbsp regular soy sauce
2 tbsp brown sugar
1 tbsp sesame oil (can substitute olive oil but you lose the sesame taste)

Marinade salmon steaks or pieces in a large freezer bag in the marinade for 2 hours. BBQ or grill until done.
Serve with wild rice and steamed green beans

Horseradish sauce for salmon(fish)

6 servings
** NOTE: Makes alot of sauce so you might want to 1/2 this **

3/4 c. no fat sour cream or low fat yogurt
3/4 c. fat reduced mayo
2 tbsp. horseradish or to taste
squeeze of lemon juice
salt and pepper to taste
Let stand at room temp for 15 min.
Serve over fish