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Cold Poached Salmon with Asparagus Recipe

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This recipe for Cold Poached Salmon with Asparagus, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Grecco
Added: Sunday, February 5, 2006


1 lb. salmon fillets, 1/2" - 3/4" thick
1/2 tsp. seasoned pepper
1-1/2 c. water
1 lb. asparagus
1 small onion, sliced
1/2 c. chicken broth
1/4 c. mayonnaise
2 T. skim milk or water
1 tsp. lime peel, finely shredded
1 T. lime juice
Watercress sprigs or lettuce leaves

Rinse salmon steaks and pat dry with paper towels. Rub salmon fillets with pepper seasoning; set aside.

Wash asparagus; snap off and discard woody bases; scrape off scales; in a large skillet, cook asparagus in boiling water, covered, for 4-8 minutes or until crisp-tender. Remove asparagus from cooking liquid, reserving liquid in skillet. Rinse asparagus in cold water; chill.

Add onion and broth to skillet; return to boiling. Add salmon and reduce heat; simmer, covered, until fish flakes easily with a fork (approx. 4-6 minutes). Remove salmon and chill.

In a small bowl stir together mayonnaise, milk or water, lime peel and lime juice. Arrange chilled salmon and asparagus on 4 plates lined with watercress or lettuce leaves and spoon dressing over the salmon.

Personal Notes:
Personal Notes:
Lemon peel and lemon juice may be substituted for the lime. This makes a wonderful summer meal.




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