• 4 Salmon fillets or steaks
  • 1/3 to 1/2 c. Olive oil
  • 1 tbsp. Mixed pickling spice
  • 1/4 c. Fresh lemon juice
  • 2 Bay leaves, crumbled
  • Black Pepper
  • 2 -1/2 tspns Salt
  • 1/4 c. Chopped parsley
  • 2 Medium potatoes, peeled
Rinse Salmon fillets under cold water, drain.  Place 1 tablespoon mixed pickling spice and bay leaves on 6″ square of cheese cloth.  Gather corners and tie with string.
In large skillet with cover, bring 3 cups water, salt and spice bag to a boil.  Lower heat, add fillets in single layer.  Quarter 2 peeled medium potatoes lengthwise, and place around fillets.  Bring to boil, cover, reduce heat, simmer for 10 minutes.
With slotted spoon remove potatoes.  Carefully remove Salmon fillets to heated serving platter and place potatoes on top.  Drizzle both with 1/3 to 1/2 cup olive oil, then 1/4 cup lemon juice.  Grind black pepper over all and sprinkle with 1/4 cup chopped parsley.  Pass a cruet of olive oil and lemon halves (tied with cheesecloth) if you wish.
Makes 4 servings