Recipe - Pan-Poached Salmon

1 pound Salmon steaks or thick
fillets; (up to 2)
1 One half tablespoon Butter or margarine
3 Shallots or green onions;
including some green parts,
finely chopped
1 Clove garlic; minced
One half cup Regular chicken broth or 1/4
cup each broth and dry
white wine

Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat.
Add shallots or green onions and garlic and cook, stirring, until limp
(about 3 minutes). Add broth and bring to a broil.

Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer
until just lightly translucent (3 to 4 minutes for fish One fourth to 1/3inch
thick; 4 to 6 minutes for fish One half to 3/4inch thick; 8 to 12 minutes for
fish 1 to 1 1/2inch thick.

With a wide spatula, lift out fish and put on a platter. Cover and keep
warm. Boil pan liquid, with any liquid that accumulates on the platter,
over high heat until it thickens slightly. Serve fish and pour pan juices
over.

Posted to KitMailbox Digest by "Joanne L. Schweikj"
SCHWEIKJ@fredonia.edu on Feb 16, 1998