4 Salmon steaks
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
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 fry pan 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 fry pan) 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.
Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into 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."
Recipe source: The Canadiana Cookbook by Mme. Jehane Benoit