Poached Salmon with Tomato, Caper and Scallion Sauce
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skinless salmon steaks
chopped plum tomatoes (canned are fine)
capers
chopped scallions
white onion
garlic
flat leaf parsley
salt
freshly ground pepper
extra virgin olive oil
lemon juice
water

Combine the ingredients in a bowl.
Set aside at room temperature to allow the flavors to blend.
Bring 3 cups of water to boil.
Place skinless salmon steaks in briskly boiling water.
Bring water back to a boil (this will take about 2 minutes).
Turn off the heat (or slide the pan off the heat if you have an electric
range) and let the salmon steep in the hot liquid for 5 minutes.
Note: The steaks will be slightly underdone at this point.
Adjust cooking time to accomodate the thickness of the steaks
and personal taste preferences.
Remove the steaks from the poaching liquid with a large spatula or skimmer,
drain well and place each steak on a warm plate.
Sponge up any liquid that collects around the steak with a paper towel and
spoon the sauce over and around the steak. Serve immediately.

From: MS Dietary Home Page  http://www.2x2.co.nz/ms/ [redirects to elsewhere]