Recipe for Cold Poached Salmon with Green Herb Sauce 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Water
1 cup Dry white wine
1 x Onion, sliced
1 stalk celery, chopped
1/4 tsp Dried thyme
1/4 tsp Dried tarragon
5 x Peppercorns
4 sprg parsley
1 x Bay leaf
4 x Salmon steaks, 1 inch thick
----------------- GREEN HERB SAUCE ----------------
1 cup Parsley sprigs
1 tbl Lemon juice
1 tbl Lowfat milk
1/2 tsp Dried basil
1/2 tsp Salt
1/4 tsp Pepper
5 dsh Tabasco sauce (or 1/8 tsp Religious Experience)
Instructions:
Instructions: Cost: $$ -

Preparation Time: 25 minutes

Difficulty Level: 3 -

Servings: 8

1. Heat water, wine, onion, celery, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in a 12-inch skillet. Reduce heat, cover, and simmer for 5 minutes.

2. Place fish in skillet, and add water to cover (if needed). Heat to almost boiling, and reduce heat to a slow simmer. Simmer the fish until it flakes easily with a fork, about 12-15 minutes. Carefully remove fish and place on a wire rack or strainer to drain (or just use a big slotted spoon).

3. Carefully remove skin and cut fish lengthwise into halves. Cover and refrigerate for 5 hours.

4. Prepare the following green herb sauce and serve drizzled over fish.

Serve with fresh cantaloupe and basmati rice.

GREEN HERB SAUCE:
1. Blend all ingredients in a blender or food processor until smooth. Make sure to scrape the sides into the mixture in the middle of blending to eliminate clumps.

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