Serves: 5
Total Calories: 235
Prep time: n/a
Cook time: 20 minutes
Total time: 20 minutes

6 salmon steaks
2 onions
lemon or lime wedges
cucumber slices
1/4 cup butter
1/4 cup vinegar
2 cloves
1 tablespoon salt
watercress
2 carrots, chopped
2 stalks celery with leaves, cut up
2 tablespoons chopped parsley
1/2 bay leaf, crumbled
10 peppercorns
mayonnaise verte

Sauté onions, carrots, and celery in butter in a large skillet for 5 minutes or until onion is soft. Add vinegar, parsley, cloves, bay leaf, salt, and peppercorns, and 2 quarts of water. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat and add salmon steaks. Cover skillet and simmer for 10 minutes. Cool salmon in the stock. Remove salmon and discard stock. Chill salmon in the refrigerator for at least 1 hour. Serve with mayonnaise verte. Garnish with watercress, lemon or lime wedges, and cucumber slices.

Author’s note: Mayonnaise verte is flavored and colored green with finely minced herbs such as spinach, sorrel, watercress, parsley, chervil, and tarragon. If desired these herbs may be blanched first.

Nutritional Facts:

Serves: 5
Total Calories: 235
Calories from Fat: 80

More Recipes from the Secrets from the White House Kitchens Cookbook:
Richard Milhous Nixon and Patricia Thelma Ryan Nixon
Crab Meat in Canape Shells
Camembert Almond Balls
Stuffed Celery
Manhattan Clam Chowder
Lobster Tientsin
Pompano en Papillote (In Paper Bag): White House
Baltimore Oyster Loaf
Salmon: White House
Cold Poached Salmon
Oyster - Stuffed Chicken: White House
Lamps of China Delight
Chicken Breasts in Gelatin: White House
Sweetbreads En Brochette
Kottbullar: White House
Filet Opalescence
Stuffed Tomatoes
Bouillabaisse Salad
Herbed Cottage Cheese Salad
Sesame Bread
Vanilla Souffle A La White House
Vanilla Sauce
Walnut Clusters
Cream Caramels
Crepes Suzette
Coeur a la Creme: White House
Apricot Coconut Balls