Wrap salmon in cheese cloth and tie ends
loosely. Place salmon on a rack in a pan
and cover with a combination of boiling
water, lemon juice and salt. Cover and
let simmer for 35 to 40 mintues. Lift to
a serving platter or baking plank.
Chill.
Prepeare a sauce, and when ready to
serve fish, remove the cheesecloth
carefully. Remove any small particles of
skin clinging to the fish. Garnish with
sprigs of parsley and serve with sauce.
If you are skillful and lucky, your
salmon will be a thing of beauty which
you will want to display proudly. In
this case, have your sauce available in
a separate sauce boat from which guests
may help themselves. If the fish looks a
little limp and despondent, pat him into
shape and cover his deficiencies with a
thin coating of sauce. Reserve the rest
to be added to individual servings as
your guests choose.
