Categories: Fish/sea, Canadian 
      Yield: 1 servings 
  
      4    Salmon steaks 4-6                   1    Onion; small-quartered 
      1 tb Oil; salad                          4    Parsley sprigs 
      1    Lemon juice; from 1 lemon           6    Peppercorns-crushed with 
           Lemon peel; from 1/2 lemon               -back of spoon 
      1 tb Salt                           
 
--------------------------SAUCE VERTE (GREEN SAUCE-------------------------- 
    1/2 c  Green onion tops or: Chives       1/2 c  Spinach- uncooked 
    1/2 c  Green pepper                        2 tb Lemon juice 
    1/4 c  Parsley                             1 c  Mayonnaise 
  
  Spread the oil in a frypan or baking dish. Place the salmon steaks next to 
  one another, but not overlapping. Add the lemon juice and peel, 
  peppercorns, salt, onion and just enough hot water to cover the fish. Cover 
  and poach on top of the stove (if using frypan) over low heat, for 10-12 
  minutes or in 325F oven (in baking dish) for the same length of time or 
  until the salmon flakes. Allow the fish to cool in the liquid. Drain well 
  and remove the skin. Arrange on platter, then cover completely with the 
  following sauce. Serve with a cucumber salad. 
   
  Sauce Verte: Chop the vegetables coarsely and put in blender with lemon 
  juice. Cover and blend until it turns iinto a sort of mush with small bits 
  of this and that in it. Add the mayonnaise and blend. If you don't have a 
  blender, chop the ingredients very finely and blend them into the 
  mayonnaise with the lemon juice, crushing them as much as possible to give 
  color to the sauce. 
   
  From the author, "Use salmon steaks for this colourful and tasty dish. It 
  is then easy to make it for 2 or 10." 
   
  Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit