I just made salmon a new way, and would recommend it to you if you haven't
tried it like this.  Prepare about 2 cups of your favorite veg broth, add
two cups of white wine and boil (add a bay leaf and some dill into the
broth), the simmere for about 10-15 minutes.  In a wide pan place the boiling
broth just under the boiling point, and place into it your salmon fillets
(I had a large two pound fillet cut up into four sections) skin side up.  Keep
the liquid hot but not boiling (or just so very gently)--and after about 5
minutes or a little more turn the salmon and then cover (I had just enough
liquid to just top the salmon pieces--spooning some of the liquid over the
top of the fish).  Leave covered--checking occasionally--about 15 minutes so
the salmon is firm but not falling apart.

Meanwhile, take about a quarter cup of the broth you kept aside and put into a
small pan and reduce until it is down to about a table spoon (oh, I forgot,
add about a teaspoon or so of lemon juice at the start).  While that is
reducing finely chop about 1/4 cup fresh basil if you can and mix well with
some olive oil (maybe a tablespoon).  Then, add the basil mixture to the
reduced sauce and mix over low heat.  Finally, add about 2 tablespoons of
coarse mustard (I used coarse Dijon) stir briskly and set aside off the heat.

By now the salmon should be ready, take it out and spread the basil mustard
sauce across the top and serve with you favorite vegatables (I made a mushroom
and string beans in balsamic vinegar) and off you go...

Happy holidays...D


  David Fasenfest, Purdue University
  Bitnet: XVIB@PURCCVM  Internet: XVIB@VM.CC.PURDUE.EDU