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Boiled Salmon

  • Salmon
  • 1 Tbsp salt
Wash the fish well. Lay it on a trivet in a fish kettle with plenty of cold water. Add salt. Simmer slowly to keep the fish from breaking. A fish weighing 7-8 pounds will require an hour to cook. When done, lift it out on the trivet and set to drain. Slip it off onto a hot dish.

Make a sauce of drawn butter with chopped parsley or, if you prefer, egg sauce. Pour a few spoonfuls over the fish and place the remainder in a sauce boat.
Submitted by Tess M Mar 2, 2010
15 min 30 min 45 min


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