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Serves/Makes: 3 to 4

Ingredients:

• 1 (3 to 4 pounds /1.4 to 1.8 kg) piece salmon, from the larger part
• 2 cups (500 mL) milk
• 2 cups (500 mL) water
• 1 tablespoon (15 mL) pickling sauce
• 2 bay leaves
• 1/4 cup (60 mL) grossly chopped parsley
• 1/2 teaspoon (2.5 mL) basil
• 1/4 teaspoon (1 mL) dill seeds
• 1 cup (250 mL) mayonnaise
• 1 lemon, peeled and thinly sliced
• 2 hard-boiled eggs
• 2 carrots, finely grated
• Crunchy lettuce leaves

How to cook:

• Wrap salmon in cottoncheese, sewing ends and sides; reserve.
• In an 8-cup (2-L) microwave-safe glass container, mix together milk, water, pickling salt, bay leaves, chopped parsley, basil and dill seeds.
• Cover and microwave for 15 minutes, on 'MAXIMUM'.
• Add wrapped salmon; pouring some of the hot liquid on top of the salmon.
• Cover and microwave on 'MEDIUM-MAXIMUM' for 5 minutes per pound (454 g).
• Leave to rest for 10 minutes.
• Leave to cool for 1 hour, at room temperature.
• Do not unwrap salmon.
• Refrigerated wrapped salmon overnight.
• To serve, umwrap and skin salmon; arrange salmon onto a nice serving plate.
• Coat salmon with mayonnaise.
• Line-up lemon slices, overlapping, on top of the salmon.
• Grate hard-boiled eggs; sprinkle all over salmon.
• Top all around with grated carrots.
• Serve, over crunchy lettuce leaves.

Notes:

Oven: 700 watts
Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Waiting time: l0 to l2 hours

This recipe for English Poached Salmon serves/makes: 3 to 4

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Main Ingredient: Salmon
Preparation Method: Microwave
Cuisine: English