4    Salmon steaks 4-6

      1 tb Oil; salad

      1    Lemon juice; from 1 lemon

           Lemon peel; from 1/2 lemon
      1 tb Salt

      1    Onion; small-quartered

      4    Parsley sprigs

      6    Peppercorns-crushed with

           -back of spoon
--------------------------SAUCE VERTE (GREEN SAUCE--------------------------
    1/2 c  Green onion tops or: Chives

    1/2 c  Green pepper

    1/4 c  Parsley

    1/2 c  Spinach- uncooked

      2 tb Lemon juice

      1 c  Mayonnaise

  Spread the oil in a fry pan or baking dish. Place the salmon steaks next to
  one another, but not overlapping. Add the lemon juice and peel,
  peppercorns, salt, onion and just enough hot water to cover the fish. Cover
  and poach on top of the stove (if using fry pan) over low heat, for 10-12
  minutes or in 325F oven (in baking dish) for the same length of time or
  until the salmon flakes. Allow the fish to cool in the liquid. Drain well
  and remove the skin. Arrange on platter, then cover completely with the
  following sauce. Serve with a cucumber salad. SAUCE VERTE: Chop the
  vegetables coarsely and put in blender with lemon juice. Cover and blend
  until it turns into a sort of mush with small bits of this and that in it.
  Add the mayonnaise and blend. If you don't have a blender, chop the
  ingredients very finely and blend them into the mayonnaise with the lemon
  juice, crushing them as much as possible to give color to the sauce.