Poached Salmon - cooking recipe

Ingredients

5 to 6 lb. whole, clean salmon
vinegar
dill weed
6 chicken bouillon cubes
black peppercorns

Preparation

Remove head and tail.
Reserve, if you wish, for garnishing serving platter.
Place fish in a fish poacher or other deep baking pan.
Cover with water; remove fish.
Measure water in pan, then add bouillon and 1/8 cup vinegar for each quart of water in pan.
Add peppercorns and dill.
Bring to boil.
Add fish back to pan.
Cover; barely simmer until tender and flaky (should be less than 1 hour).
Arrange on platter of lettuce and replace head and tail.
Garnish as you wish.
Serve with your favorite fish sauce, such as dill sauce or a mustard sauce with chopped capers.
Try sour cream with mayo and white wine, seasoned with dill, pepper, garlic, etc.
Experiment!