Glazed Salmon Steaks With Green Mayonnaise
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Celery stalk with leaves||1 , cut up|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried tarragon leaves||1⁄4 Teaspoon|
|Salmon steaks||8 (1 Inch Thick)|
|Unflavored gelatin||1 (1 Envelope)|
|Dry white wine||2 Cup (32 tbs)|
|Pitted ripe olives||4|
|Green onion tops||2|
|Green mayonnaise||1⁄4 Cup (4 tbs)|
Heat 1 1/2 cups wine, the water, onion, celery, 4 sprigs parsley, the salt, peppercorns, bay leaf, thyme and tarragon leaves to boiling in 10-inch skillet; reduce heat.
Cover and simmer 5 to 10 minutes.
Place 4 of the salmon steaks in wine mixture; add enough water to cover steaks.
Heat to boiling; reduce heat.
Simmer uncovered until fish flakes easily with fork, 12 to 15 minutes.
Remove fish with slotted spatula; drain on cooling racks.
Remove skin and discard.
Add remaining fish to wine mixture; add equal parts wine and water to cover fish.
Place racks in shallow pan.
Cover and refrigerate until cold.
Sprinkle gelatin on 1/2 cup of the 2 cups wine in small bowl.
Place bowl in pan of hot water over low heat until gelatin dissolves, about 5 minutes.
Stir in remaining wine.
Place bowl in pan of ice and water, stirring occasionally, until mixture begins to thicken, 20 to 25 minutes.
Cut olives lengthwise into fourths.
Cut circles from pimiento; use green onion tops for stems.
Spoon 2/3 of the glaze over salmon steaks until completely coated.
Arrange decoration on glaze; spoon remaining glaze on decorations.
Refrigerate until glaze is firm.
Remove salmon steaks from racks; place on serving plates.
Garnish with parsley.