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Title: Poached Salmon Steaks
Yield: 4 Servings

Ingredients

      4    salmon steaks; 1 to 1-1/2
           -inch thick

Instructions

------------------------------POACHING LIQUID-------------------------------
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

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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