You may also like
Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 1 (14 ounce) can chicken broth
- 14 cup water
- 1 tablespoon white wine vinegar
- 14 teaspoon dried dill weed
- 4 thin lemon slices
- 4 salmon steaks, 1 inch thick
Method
- In medium skillet mix broth, water, vinegar, dill, and lemon.
- Over medium-high heat, heat to a boil.
- Place fish in broth mixture.
- Reduce heat to low.
- Cover and cook 10 minutes or until fish flakes easily when tested with a fork.
- Discard poaching liquid.
- Remove skin before serving, if the steaks came with skin.
- Serve as whole steaks, or weed out the bones (if necessary) and serve in pieces.
