Instructions: Bring leek, onions, clam juice, water, wine, bay leaf and thyme to boil in 2-quart saucepan. Reduce heat to medium-low and simmer, uncovered, 20 minutes. Pour through strainer lined with double thickness of cheesecloth. (Can be refrigerated up to 3 days or frozen in containers or ice cube trays up to 3 months.)

Arrange salmon in single layer in 12-inch skillet. Pour liquid over fish to cover; add water as needed to cover fish. Cook, uncovered, over medium heat until fish just begins to look opaque in thickest part, about 8 minutes. Remove from heat. Let fish cool in liquid 1 hour.

Use spatula to transfer fish to platter. Refrigerate until chilled, at least 3 hours or as long as overnight.

To serve, carefully remove skin from filets. Arrange on platter. Top with overlapping lime slices. Serve chilled or at room temperature.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.