Moist Poached Salmon

2 Salmon steaks or fillets

(8 oz each) Salt 23 c Water or a combination of

Water and dry White wine 1/2 ts Whole coriander seeds

Bay leaf Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and

wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque. Turn heat off and let stand covered for 10 minutes or until you are done eating your greens. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748 From: Gail Shermeyer <[email protected]>date: Thu, 31 Oct 1996 17:48:32 -0500 -----