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| Lemon-Poached Chilled Salmon |
3 cups water
1 cup white wine or 1/2 cup dry vermouth and 1/2 cup water
1 lemon, sliced
2 scallions, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 Salmon Steaks, 6 to 8 ounces each (halibut steaks may be substituted)
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In a large skillet combine water, wine, lemon slices, scallions, salt and pepper. Over high
heat, heat to boiling, add salmon or halibut steaks. Reduce heat to low; cover and simmer
gently for seven to ten minutes. With a slotted spatula remove fish from liquid. Arrange
fish on platter, cover with plastic wrap and refrigerate until chilled.
Serves 4.
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