Steamed salmon with clam sauce

1. Cook the cornstarch (moistened with water) and butter together to make a roux.
2. Gradually add the clam juice and soy sauce, stirring continually.
3. Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth.
4. Rub with a clove of garlic and a bay leaf.
5. Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes.
6. Serve with sauce.
7. Serves Uw sea grant advisory services.