Title: Salmon/poached Leeks
Categories: Shellfish Salmon
Yield: 4 Servings

1	lb	Atlantic salmon cut into 8 two ounce pieces
1/2	c	Water
1		Juice of one lemon
1/2	ts	Salt
2		Leeks, cleaned and cut in half lengthwise
VINAIGRETTE
1/2	c	Chopped red onion
1	tb	Chopped chives
1/2	ts	Cracked black peppercorns
1/2	c	Chicken broth
1/2	c	Balsamic vinegar
1	tb	Lemon juice
1	ts	Drained capers
GARNISH
1/2	c	Cooked beets (matchstick strips)
4		Springs chervil

Spray large saute pan with nonstick vegetable spray and saute salmon until it begins to flake or to the degree of doneness you prefer. Set aside and keep warm

In saute pan, bring water, juice of lemon and salt to a boil. Add leeks, cover pan and cook until tender, about five minutes. Remove leeks, set aside and discard poaching water.

To prepare vinaigrette. In a medium saucepan, combine remaining ingredients and mix well. Bring to a boil and remove from heat.

Assemble plates by placing half of a leek on each plate. Arrange two pieces of salmon on top of leek and finish dish with two tablespoons of vinaigrette.

Garnish.

Signature Dish Bernd Schmitt, Executive Chef Tuson Ariz/Stars

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 17 Feb 97 National Cooking Echo Ä

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