Ingredients Jump to Instructions ↓

  1. 4 Salmon steaks

  2. 2 tb Lemon juice

  3. 1/2 c Spinach- uncooked

  4. 1/4 c Parsley

  5. 1/2 c Green pepper

  6. 1/2 c Green onion tops or: Chives

  7. SAUCE VERTE (GREEN SAUCE -- back of spoon

  8. 6 Peppercorns-crushed with

  9. 4 Parsley sprigs

  10. 1 Onion; small-quartered

  11. 1 tb Salt

  12. Lemon peel; from 1/2 lemon

  13. 1 Lemon juice; from

  14. 1 lemon

  15. 1 tb Oil; salad

  16. 1 c Mayonnaise

Instructions Jump to Ingredients ↑

  1. Spread the oil in a frypan or baking dish.

  2. Place the salmon steaks next to one another, but not overlapping.

  3. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish.

  4. Cover and poach on top of the stove (if using frypan) 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.

  5. Allow the fish to cool in the liquid.

  6. Drain well and remove the skin.

  7. Arrange on platter, then cover completely with the following sauce.

  8. Serve with a cucumber salad.

  9. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice.

  10. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it.

  11. Add the mayonnaise and blend.

  12. 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.

  13. From the author, "Use salmon steaks for this colourful and tasty dish.

  14. It is then easy to make it for 2 or 10. "


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