Poached Fish With Lemon And Dill - cooking recipe

Ingredients

1 (14 1/2 oz.) can ready to serve vegetable broth
1/4 c. Chablis or other dry white wine
1/4 tsp. dried dill weed, crushed
4 thin lemon slices
4 salmon steaks (1 inch thick; about 1 1/2 lb.) *

Preparation

In 10-inch skillet, combine broth, wine, dill and lemon.
Over medium-high heat, heat to boiling.
Arrange fish in broth mixture. Reduce heat to low.
Cover.
Cook for 10 minutes or until fish flakes easily when tested with a fork.
Discard poaching liquid. Makes 4 servings.