Poached Salmon

Over a field green salad with a lime vinaigrette (pg. 76)

The Ingredients

1. 2 6oz salmon filets, skinned and boned

2. 2 oz of ginger preserves

3. 1 white onion

4. 3 tsp. of soy sauce

The Recipe

Spread the ginger preserves on the top surface of the salmon, making sure it is completely coated. Cut the onion into ½” slices. Place the onion on the bottom of a shallow pan to form a bed. This will help prevent the salmon from losing its flavor.

Place the salmon on the bed of onion slices Slowly pour water into the pan until it is ¼” deep, and then add the soy sauce. Cover the pan and place on a hot burner. Be alert, the fish will only take two to three minutes to cook. When steam rises from under the lid, remove the pan to cold burner and let cool. The salmon is now ready to be served, or it can be cooled and served at a later date.