| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Salmon steaks; 1 to 1-1/2 inch thick | |
| 1 1/2 | c | Water |
| 1/2 | c | White wine |
| 1/2 | ts | Salt |
| 1/2 | md | Carrot |
| 1/2 | md | Onion; chopped |
| 1 | Stalk celery |
INSTRUCTIONS
POACHING LIQUID Put ingredients for poaching liquid into a large skillet and simmer 15-20 minutes. Add salmon steaks to simmering liquid. Skillet should be large enough to hold steaks in a single layer. Simmer 8-12 minutes or until fish is done when fork pierces the flesh easily. Remove steaks from liquid with large slotted spoon or pancake turner. Serve with "Cucumber Sauce" (see recipe in this cookbook). MEMPHIS COMMERCIAL APPEAL FOOD SECTION From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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