Title: Moist Poached Salmon - Second Time Around
Categories: Insert Fish Salmon
Yield: 2 Servings

COOKING MONDAY TO FRIDAY # M
4		Salmon steaks , 8 ounces
		Each
1	c	Dry white wine
3	c	Water
		Dill stalks
		Whole peppercorns
TOMATO BUTTER DILL SAUCE
2	tb	Butter
4		Plum tomatoes, seeded and
		Finely chopped
2	tb	Minced dill fronds

(Start with 4 steaks so you have enough for next day, second time around).

Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accommodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns. Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked. Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.

TOMATO BUTTER DILL SAUCE: Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper.

To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 27 Oct 97 National Cooking Echo Ä

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