Poached Salmon

Poached Salmon

• 1 large salmon
• 1 cup white wine
• 1 cup water
• 1/4 cup pickling brine or pickle juice
• 1 cup chives, coarsely chopped
• 1 teaspoon dried sage
• 3 handfuls fresh dill
• 2 bay leaves
• variegated or colored fresh greens
• carrot shavings
• lemon and lime florets

1. Wash the salmon thoroughly. Pour the wine, water, and pickling brine into the bottom of the fish poacher; add the chives, sage, dill, and bay leaves. Place the fish on the greased grill/insert, and set on top of the herbal/liquid mixture. Place over medium-high heat and poach for 15-20 minutes, until the outside meat of the fish has turned a gray-pink color and a cut into the middle of the body of the fish assures that no part is raw or undercooked.
2. Remove to a large platter of variegated or colored greens sprinkled with loads of carrot shavings. Surround with lemon and lime florets. Decorate with a spicy tartar sauce (see below).

Spicy Tartar Sauce

• 1 cup mayonnaise
• 3 tablespoons white processed horseradish
• 1/2 cup dill pickle relish
• 1/8 teaspoon Cayenne

1. Mix all ingredients together in a bowl, and refrigerate until serving.