Ingredients

• 2 cups water
• 1 cup dry white wine or chicken broth
• 1 small onion, sliced
• 1 medium stalk celery (with leaves), chopped
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried tarragon leaves
• 5 peppercorns
• 4 sprigs parsley
• 1 bay leaf
• 4 salmon steaks, 1 inch thick (about 2 pounds)
• Green Sauce (recipe below)

Directions

1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer 5 minutes. Place fish in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat.
2. Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish with slotted spatula; place on wire rack to drain. Carefully remove skin; cut fish lengthwise into halves. Cover and refrigerate until cold, at least 4 hours. Prepare Green Sauce; serve with fish.

   GREEN SAUCE

   INGREDIENTS:

   • 1 cup parsley sprigs
   • 1-1/2 cups large curd creamed cottage cheese
   • 1 tablespoon lemon juice
   • 1 tablespoon milk
   • 1/2 teaspoon dried basil leaves
   • 1/2 teaspoon salt
   • 1/8 teaspoon pepper
   • 4 to 6 drops red pepper sauce

   DIRECTIONS:

   1. Place all ingredients in a blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.