Be an uncommon Christian. Average Christian is 'half way up between the valley and the peak...halfway where we used to be and where we ought to be.' When we hear the call to take up the cross and follow toward the hills we begin to bargain with God like a huckster. What will it cost me in work? What will it cost me in money? What will it cost me in relationships? Is it safe? Is it convenient? Is it fun? Is it popular? - You'll never be more than the common Christian until you give up your own interests and cease to defend yourself and put yourself in the hands of God and let Him alone. We want to help God out. No, no give yourself to God. Turn yourself over to God and say, 'Father, I'm sick of being a common Christian. I'm sick of this mediocrity. I'm sick of being half-way up to where I want to be. I'm sick of seeing other happy Christians and I'm not. I'm weary, God, of the whole thing and I want to go on. I want to know You.'

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		July 1992	1	servings

INGREDIENTS

3		Bottles clam juice; (8-ounce)
3/4	c	Dry white wine
3		Lemon slices
3		Fresh dill sprigs
4		Whole peppercorns
4		Salmon fillets; (6- to 8-ounce)
1	c	Mayonnaise
2	tb	Fresh lemon juice
2	ts	Grated lemon peel
2	tb	Chopped fresh chives
2	tb	Chopped fresh parsley
		Butter lettuce leaves
4		Lemon slices
8		Lemon wedges
		Tomato wedges

INSTRUCTIONS

SALMON
MAYONNAISE
For salmon:
Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend
flavors. Add salmon, cover and simmer until just cooked through, about 9
minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas
as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold.
(Can be prepared 1 day ahead.)
For Mayonnaise:
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20
minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in
medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with
pepper. (Can be prepared 1 day ahead. Cover and chill.)
Line platter with lettuce. Top with salmon. Make cut in each lemon slice
from center to edge. Twist lemon slices and place atop salmon. Garnish with
lemon wedges and tomatoes and serve with mayonnaise.
Serves 4.
Bon Appetit July 1992
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