Poached Salmon

• 5 to 6 lb. whole, clean salmon
• vinegar
• dill weed
• 6 chicken bouillon cubes
• black peppercorns

1. Remove head and tail.
2. Reserve, if you wish, for garnishing serving platter.
3. Place fish in a fish poacher or other deep baking pan.
4. Cover with water; remove fish.
5. Measure water in pan, then add bouillon and 1/8 cup vinegar for each quart of water in pan.
6. Add peppercorns and dill.
7. Bring to boil.
8. Add fish back to pan.
9. Cover; barely simmer until tender and flaky (should be less than 1 hour).
10. Arrange on platter of lettuce and replace head and tail.
11. Garnish as you wish.
12. Serve with your favorite fish sauce, such as dill sauce or a mustard sauce with chopped capers.
13. Try sour cream with mayo and white wine, seasoned with dill, pepper, garlic, etc.
14. Experiment!

clean salmon, vinegar, dill weed, chicken, black peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455498 (may not work)