(Family Features)

Poached Norwegian Salmon with Stewed Vegetables and
Cucumber Salad

Serves: 4

3/4 pound Norwegian Salmon fillet, boneless, skin removed
4 1/2 cups water
1 tablespoon salt
1 lemon

Stewed Vegetables

1 1/4 cups water
4 potatoes, cut into cubes
3 carrots, cut into cubes
1 medium celeriac root, cut into cubes
2 onions, cut into cubes
1 medium size leek, cut into cubes
2 tablespoons fresh parsley or chives, chopped
Salt and pepper, to taste
3/4 cup milk
Cornstarch, to thicken sauce
Cucumber Salad
1 pound cucumber
1 tablespoon sugar
2 tablespoons white wine vinegar
2tablespoons olive oil
Cut salmon into 4 even pieces and rinse well under cold water.
In large pot, bring water to boil, add salt and then salmon. Immediately remove from heat and let stand to poach for 4 to 6 minutes, depending on thickness of fillet. Be careful not to overcook the flavors and texture of salmon is at its best when served opaque throughout. Remove from pot with slotted spoon and let water drain off on towel before arranging salmon on plate.

For vegetables, sprinkle water with salt and bring to boil in a large pot. When water is boiling, add potatoes, carrots, celeriac root and onions. Lower heat and simmer until soft.

Add leeks and fresh herbs and simmer for 2 more minutes. Drain vegetables carefully in colander and make sure you keep cooking water.

In same pot, bring milk and cooking water to boil; season with salt and pepper.

Dilute cornstarch in small amount of cold water and add to boiling liquid until you have thick sauce. Add vegetables to milk mixture to reheat before serving.

For cucumber salad, peel cucumber, split lengthwise and remove seeds with small spoon. Cut at an angle in thick slices and mix with sugar, vinegar and oil.

Serve salmon with stewed vegetables and cucumber salad on the side.

Serving Suggestion: A few drops of lemon juice on the salmon is a must.