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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When I was first starting to cook, fish seemed like the scariest thing to tackle. But this recipe is easy and the salmon tastes really nice, too. Ingredients:
1 (14 ounce) can chicken broth |
1/4 cup water |
1 tablespoon white wine vinegar |
1/4 teaspoon dried dill weed |
4 thin lemon slices |
4 salmon steaks, 1 inch thick |
Directions:
1. In medium skillet mix broth, water, vinegar, dill, and lemon. Over medium-high heat, heat to a boil.
2. Place fish in broth mixture. Reduce heat to low. Cover and cook 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid. Remove skin before serving, if the steaks came with skin.
3. Serve as whole steaks, or weed out the bones (if necessary) and serve in pieces.
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