Poached Salmon Steaks

• 4 salmon steaks, each about 1/2 pound and 1 1/2 inches thick
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 4 sprigs fresh parsley
• 6 peppercorns
• 1 bay leaf
• Salt to taste, if desired
• 2 tablespoons white-wine vinegar
• 5 cups water, approximately
• Caper sauce (see recipe)

1. Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce.
2. There should be enough water to barely cover.
3. Bring to the simmer and cover closely.
4. Let simmer about seven minutes.
5. Drain and serve with caper sauce spooned over.

salmon, thyme, parsley, peppercorns, bay leaf, salt, whitewine vinegar, water, caper

Taken from cooking.nytimes.com/recipes/1957 (may not work)