Quebec Poached Salmon

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Title: Quebec Poached Salmon
Categories: Fish, French can, My
Yield: 1 servings

4 Salmon steaks 4-6
1 tb Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from 1/2 lemon
1 tb Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed with
-back of spoon

MMMMM------------------SAUCE VERTE (GREEN SAUCE-----------------------
1/2 c Green onion tops or: Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach- uncooked
2 tb Lemon juice
1 c Mayonnaise

Spread the oil in a frypan or baking dish. Place the salmon steaks
next to one another, but not overlapping. Add the lemon juice and
peel, peppercorns, salt, onion and just enough hot water to cover the
fish. Cover and poach on top of the stove (if using frypan) over low
heat, for 10-12 minutes or in 325F oven (in baking dish) for the same
length of time or until the salmon flakes. Allow the fish to cool in
the liquid. Drain well and remove the skin. Arrange on platter, then
cover completely with the following sauce. Serve with a cucumber
salad.

Sauce Verte: Chop the vegetables coarsely and put in blender with
lemon juice. Cover and blend until it turns iinto a sort of mush with
small bits of this and that in it. Add the mayonnaise and blend. If
you don't have a blender, chop the ingredients very finely and blend
them into the mayonnaise with the lemon juice, crushing them as much
as possible to give color to the sauce.

From the author, "Use salmon steaks for this colourful and tasty
dish. It is then easy to make it for 2 or 10."

Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit

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