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3/4 pound round salmon steak, skin left on
(Optional) 1 garlic clove, minced
1 small onion, diced
1 celery rib, diced
1 teaspoon chopped dill
1 bay leaf
1/4 teaspoon white pepper
1/2 teaspoon salt
Juice of 1/2 lemon
1 cup water

1. Combine all ingredients except the salmon in a small, deep frying pan. Bring to a boil. Cover. Reduce heat to medium-high and boil gently five minutes. Add the salmon. Cover. Poach approximately 10 minutes, or until the flesh separates easily with a fork and the color is the same throughout. Do not overcook!
NOTE: Cook a thinly sliced potato or green vegetable with the fish for a one-pot dinner.

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Food Protection Manager Certification Examination Exp. 9/14/2015