Poached Salmon Fillets
2 lbs. salmon fillets
1 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
3 cups milk
1 Tbl lemon juice
1 tsp turmeric (or curry powder)
chopped parsley
Wipe fish dry with a paper towel, and season with
salt and pepper. In a pan large enough to hold
fillets side by side, melt the butter and put in the
fish.
Turn after 1-2 minutes, after bottom turns slightly
golden. Cook 2 more minutes and then add the
milk. Turn heat up slightly and bring to a boil.
Sprinkle with lemon juice and turmeric.
Reduce heat and simmer for 8-10 minutes, fish
should be cooked through. Test with a fork by seeing
if opaque and fish starts to separate. Remove fish to
platter.
Bring up heat again and reduce the sauce by
1/3. Pour the sauce over the fillets and
sprinkle with chopped parsley for garnish.
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