Connie posted 01-01-99
Cold Poached Salmon with Dill Sauce
4 salmon steaks, 1 inch thick (about 2 to 2 1/2 pounds)
3 chicken bouillon cubes
2 Tbls. white vinegar
1 medium onion, sliced
1 bay leaf
dill weed
salt and pepper
Dill Sauce:
1 cup mayonnaise
2 Tbls. dill weed
In 12-inch skillet, combine 4 cups boiling water, bouillon cubes, vinegar, onion, bay leaf, 1 tea. salt, dash of
pepper and 1 tea. dill weed.
Bring to a boil, then reduce to low; cover skillet and simmer 5 minutes.
Add salmon steaks; cover and simmer 8 minutes. Remove with slotted spoon and cool.
Wrap and cover and refrigerate.
Dill Sauce:
In a small bowl combine dill weed and mayo with a fork and refrig. When ready to serve, plate steak and top with 1/2 cup or so on each one. Garnish with fresh dill weed to make pretty.