Recipe - Quebec Poached Salmon

4 Salmon steaks 46
1 tablespoon Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from One half lemon
1 tablespoon Salt
1 Onion; smallquartered
4 Parsley sprigs
6 Peppercornscrushed with
back of spoon

SAUCE VERTE (GREEN SAUCE
One half cup Green onion tops or: Chives
One half cup Green pepper
One fourth cup Parsley
One half cup Spinach uncooked
2 tablespoon Lemon juice
1 cup Mayonnaise

Spread the oil in a fry pan 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 fry pan) over low heat, for 1012
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 into 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini