Recipe - Foil-Poached Salmon

3 pound Whole or half salmon
1 cup Water
One fourth cup Lemon juice
One half cup Chopped onion
One half teaspoon Basil
One fourth teaspoon Rosemary
One fourth teaspoon Tarragon
2 Lemon slices
One half teaspoon Salt; optional
Lemon or cucumber slices for
garnish
Parsley sprigs or fresh dill
for garnish
Heavyduty aluminum foil

From: Pat Gold plgold@ix.netcom.com

Date: Sat, 03 Aug 1996 15:55:51 0700
California Kosher Cookbook, Serves 6 to 8 (Pareve)

1. In a medium saucepan, combine all ingredients except salmon and simmer
gently for 20 minutes.

2. Wash salmon.

3. Place heavyduty aluminum foil on a sturdy cookie sheet or in a large
pan (use enough foil to wrap fish and poaching liquid). Bring up edges of
foil; pour poaching liquid over salmon. Crimp the foil to seal tightly.

4. Bake at 375 degrees for 9 10 minutes per pound of salmon, for a
minimum of 30 minutes. Remove from oven; allow to stand 5 minutes before
opening foil.

5. Remove skin, transfer to serving plates or platter and decorate with
lemon or cucumber slices, parsley or dill, as desired.

6. May be served hot or chilled

JEWISHFOOD digest 298

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.