Don Silvers

Chef Willy Colin

Sauce Verte

2 ounces fresh spinach

2 tablespoons fresh parsley

2 teaspoons fresh tarragon

1 cup mayonaise

Poached Salmon

1 2-pound salmon, filleted (leave skin on)

1 cup Chablis wine

1 cup cold water

1 lemon sliced

1 carrot sliced

1/2 onion sliced

4 bay leaves

2 springs parsley

1 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon black peppercorns, crushed

1/2 cucumber sliced (garnish)

lemon sliced (garnish)

Blanch spinach, parsley and tarragon. Chop fine and squeeze in a towel to remove as much liquid as possible. Combine all ingredients in a mixing bowl and reserve.

Place salmon, skin side up, in an oven-proof casserole dish. Add Chablis wine, water, lemon, carrot, onion, bay leaves, parsley, thyme, salt and crushed peppercorns.

Cover casserole tightly and poach in a 400-degree oven for 20 minutes. Cool poached salmon in cooking liquid and chill thoroughly. Remove skin of salmon, then slice salmon into 1 1/4 inch wide pieces. To serve, garnish salmon with Sauce Verte, and cucumber and lemon slices.