#NAME:"Poached Salmon",#SERV:[2,4,8],#ING:[["1/2 lb. salmon fillet","1/4 c. lemon juice","1 1/2 tsp. dried minced onion","1-1/2 stalks celery, diced fine","1 carrot, diced fine","3 black peppercorn, whole","1/4 c. white wine"],["1 lb. salmon fillet","1/2 c. lemon juice","1 tbl. dried minced onion","3 stalks celery, diced fine","2 carrots, diced fine","6 black peppercorn, whole","1/2 c. white wine"],["2 lbs. salmon fillet","1 c. lemon juice","2 tbl. dried minced onion","6 stalks celery, diced fine","4 carrots, diced fine","12 black peppercorn, whole","1 c. white wine"]],#DIR:["1)Preheat oven to 400°. ","2)Rinse the fish under cool water, pat dry, and place in a shallow baking pan (or poaching pan) skin side down. Pour the lemon juice on top, then sprinkle the minced onion over the fish.","3)Distribute the celery and carrots around the edges of the fish. Sprinkle the peppercorns on top, then pour the wine around the fish at the bottom of the pan.","4)Cover the pan with aluminum foil and place in the oven for 7 minutes. ","5)Reduce the heat to 350° and cook for another 10 minutes. Check the middle of the fish for doneness. Don’t let it overcook and become dry (the flesh will be very pale pink if it’s overdone). Cook until opaque but not flaky.","6)Serve hot or cold."],#PRE:"This is a lovely, can’t-fail dish that’s great for a sit-down dinner or buffet."
