INGREDIENTS

INSTRUCTIONS

GARNISHES
Hopefully, you will have purchased a salmon that has already been cleaned
and gutted. If you do not have a fish poacher, wrap the fish in a piece of
cheesecloth to make it easier to remove it cleanly from the pan when it is
cooked and ready to serve.
Otherwise, select a pan that accommodates the whole fish, and fill it about
half-full with water. Bring the water to a boil; add some salt and pepper,
bay leaves, a few lemon slices, and a few onion slices to the hot water.
Gently lower the cloth-wrapped salmon into the boiling water, or place the
salmon on the rack of the fish poacher. Let the water return to a boil,
then reduce the heat and simmer for 5 minutes per each pound of salmon.
After the cooking has been completed, let the salmon sit in the warm water
for about 5 minutes more. Gently lift the whole fish out of the water and
drain.
Place the hot salmon on a platter and garnish it festively with a dab of
butter, some lemon slices, fresh bits of parsley, tomato wedges, and
cucumber slices.
Serve immediately - and have a wonderful time enjoying it with your guests!
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 7, 1999, converted by MM_Buster v2.0l.

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