1. In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil.

2. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon).

3. While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside.

4. Transfer salmon to serving platter; keep warm.

5. Pour cooking liquid through sieve into bowl discarding solids.

Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes.

Pour over salmon.

Each serving provides: 3 proteins, 65 optional calories

per serving: 267 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm Bbs, compiled by Linda Fields.