Ingredients Jump to Instructions ↓

  1. 4 Salmon steaks

  2. 4-6 1 tablespoon 15ml Oil - salad

  3. 1 Lemon juice - from

  4. 1 lemon Lemon peel - from

  5. 1/2 lemon

  6. 1 tablespoon 15ml Salt

  7. 1 Onion - small-quartered

  8. 4 Parsley sprigs

  9. 6 Peppercorns-crushed with - back of spoon Green Sauce

  10. 1/2 cup 31g / 1.1oz Green onion tops or: chives

  11. 1/2 cup 118ml Green pepper

  12. 1/4 cup 59ml Parsley

  13. 1/2 cup 118ml Spinach- uncooked

  14. 2 tablespoons 30ml Lemon juice

  15. 1 cup 237ml Mayonnaise

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spread the oil in a fry pan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using fry pan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. SAUCE VERTE (Green Sauce): Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.


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