Cold Poached Salmon
|Salmon steaks/Salmon fillets||5|
|Water||2 Cup (32 tbs)|
|Fresh lemon||1⁄2 , thinly sliced|
|Onion||1⁄2 Medium, thinly sliced|
|Celery stalks||1 , cut in 1-inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Hard cooked egg||1 , sliced (For Garnish)|
|Lemon||1 , sliced (For Garnish)|
|Cucumber slice||4 (For Garnish)|
|Dill||1 Teaspoon (For Garnish)|
1. In a 2-quart glass baking dish, combine water, lemon, onion, cloves, bay leaf, celery, salt, lemon juice, and vinegar. Heat, covered, 5 to 6 minutes, stirring halfway through cooking time.
2. Arrange salmon in corners of baking dish. Cook, covered, 5 to 6 minutes, rotating dish one-quarter turn halfway through cooking time.
3. Gently turn fish over in liquid and rest, covered, 2 to 3 minutes. Fish should flake easily when tested with a fork. Add more cooking time if desired.
4. Remove fish from liquid.