1 c. white wine
4 green onions, diagonally cut
1 bay leaf
1 tbsp. polyunsaturated butter
1-2 tsp. curry powder
2 ripe pears or apples, cored and sliced
1 red pepper, julienne cut
1 1/2 lbs. salmon fillets

1. In large, deep skillet, combine wine, green onions, bay leaf, butter and curry powder. Heat to boil.

2. Add fruit and vegetables. Simmer 5-10 minutes or until tender-crisp. Remove fruit and vegetables onto platter and keep warm. Discard bay leaf.

3. Add salmon to liquid in skillet and cover. Steam until fish flakes when tested with fork.

4. Place fish on serving platter over vegetables and fruit. Drizzle any remaining liquid over all. Makes 4-6 servings.

258 calories per serving; 9.7 grams fat per serving; 100 mg sodium per serving; 75 mg cholesterol per serving. Substitutions: trout, black cod, scallops.