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Title: Cold Poached Salmon1
Category: American Microwave
Serves: 4

Ingredients:

2.00	c	Water
1.00	c	Dry white wine or water
0.50	ts	Salt
1.00		Sprig fresh or
0.25	ts	Dried thyme leaves
1.00		Sprig fresh or
0.25	ts	Dried tarragon leaves
5.00		Peppercorns
4.00		Fresh parsley sprigs
1.00	sm	Onion, sliced
1.00		Stalk celery (with leaves),
1.00		Bay leaf
4.00	sm	Salmon or other fatty fish
		Steaks, 1-inch thick
		(about 1-1/2 pounds)
		Green sauce

Instructions:
Heat water, wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf to boiling in 12-inch skillet; reduce heat.
Cover and simmer 5 minutes.
Place fish steaks in skillet.
Add water, if necessary to cover.
Heat to boiling; reduce heat.
Simmer uncovered 12 to 15 minutes or until fish flakes easily with fork.
Carefully remove fish with slotted spatula; drain on wire rack.
Carefully remove skin if desired.
Cover and refrigerate about 4 hours or until chilled.
Serve fish with Green Sauce.
4 SERVINGS; 425 CALORIES PER SERVING.
To Microwave: Arrange fish, thickest parts to outside edges, in rectangular microwavable dish, 11 X 7 X 1-1/2 inches.
Place salt, thyme, tarragon, peppercorns, parsley, onion, celery and bay leaf on fish.
Pour 1 cup water and 1/2 cup wine over fish.
Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 3 minutes, until small ends of fish flake easily with fork.
Let stand covered 3 minutes.