Poached Salmon with Lemon Garlic Butter

by Laurie Fish
(Glen Mills, PA)

Place your individual Salmon steaks skin down in an aluminum foil sheet making sure you have enough to tent.

Place about a 1/2 tsp of butter on top of salmon, lightly brush with the crushed garlic clove, add a few drops of fresh lemon, place one thin slice of lemon on each steak and salt and pepper as you like it.

Tightly tent the aluminum foil around each of your steaks and place in an oven at 400 for 25 minutes (Depending on the thickness of the steaks). Check at 15 minutes by carefully opening one of the tents. The Salmon should be opaque and pull away into flakes easily with a fork. The skin should stick to the aluminum foil. Just use a metal spatula to lift the steak right off the skin and on to your platter. Garnish with fresh parsley or dill.

Serve with wilted steamed spinach, candied carrots, wild rice or just a salad