Here’s the recipe for the poached salmon from Sunset Aug 00.
2 celery stalks with leaves
2 cups dry white wine
1/4 cup lemon juice
Peel onion, carrot, rinse celery and chop up. Toss into pot with wine and water.
Bring to a boil, and simmer for 15 minutes. Add salmon fillets to mix, cover, take off heat for 15 mins. Check for done and heat as necessary. Remove salmon and refrige.
FOR SAUCE: take a bulb of garlic, halve and rub halves with oil, put into foil,
seal and bake in oven for 1 hr. 350 degrees. Squeese roasted garlic into processor along with 1/2 c. mayo, t T lemon juice, 1/2 t. rosemary leaves, 1 t grated lemon peel. Whirl until smooth. Dump in a bowl and add 1 6 oz. jar drained artichoke hearts, chopped. Add salmon poaching liquid as you think necessary. Also add salt and pepper as necesary. Refridge sauce and serve with poached salmon. Yummy. Trust me.
Listen, we’re still delirious with the Xmas meal. More details to follow.