Title: Poached salmon with a ginger beurre blanc
 Categories: Live
      Yield: 4 Servings
 
      1    Inch piece of peeled fresh
           Gingerroot, sliced thinly,
      1 lg Garlic clove, mashed with
           Flat side of a knife
      2    Lemon slices
      2 tb Soy sauce
      1 c  Water
           Two 1/2-inch thick salmon
           Steaks (about 6 ounces
           Each)
 
  In a straight sided saute pan, combine the ginger, garlic, lemon
  slices, soy sauce, and water.
  
  Bring to a boil, add the salmon and poach until done, about 5 minutes.
  Transfer the salmon to a serving plate and serve with the ginger
  beurre blanc.
  
  Yield: 2 servings