MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Quebec Poached Salmon
  Categories: Fish, French can, My
       Yield: 1 servings
  
       4    Salmon steaks 4-6
       1 tb Oil; salad
       1    Lemon juice; from 1 lemon
            Lemon peel; from 1/2 lemon
       1 tb Salt
       1    Onion; small-quartered
       4    Parsley sprigs
       6    Peppercorns-crushed with
            -back of spoon
 
 MMMMM------------------SAUCE VERTE (GREEN SAUCE-----------------------
     1/2 c  Green onion tops or: Chives
     1/2 c  Green pepper
     1/4 c  Parsley
     1/2 c  Spinach- uncooked
       2 tb Lemon juice
       1 c  Mayonnaise
  
   Spread the oil in a frypan 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 frypan) over low
   heat, for 10-12 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 iinto 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 the author, “Use salmon steaks for this colourful and tasty
   dish. It is then easy to make it for 2 or 10.”
   
   Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit
  
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