Cold Poached Salmon
|Salmon steaks||4 (1 inch thick)|
|Onion||1 Small, sliced|
|Celery stalk||1 , chopped|
|Snipped fresh thyme/1/4 teaspoon dried thyme leaves||1⁄4 Teaspoon|
|Snipped fresh tarragon leaves/1/4 teaspoon dried tarragon leaves||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Rinse fish steaks under gently running cold water.
Place fish in ungreased microwavable dish, 12 x 7 1/2 x 2 inches.
Place onion, celery, parsley, salt, peppercorns, bay leaf, thyme and tarragon on fish.
Pour 1 cup water and the cup wine over fish.
Cover tightly and microwave on high 3 minutes; rotate dish 1/2 turn.
Microwave until small ends of fish flake easily with fork, 5 to 7 minutes.
Let stand 3 minutes.
Carefully remove fish with slotted spoon; place on wire rack to drain.
Carefully remove skin; cut fish lengthwise into halves.
Cover and refrigerate until cold, at least 4 hours.
Prepare Green Sauce; serve with fish.