| How To Cook: |
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1. Clean the fish without cutting along the belly, wash and dry well.
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2. An oblong fish pan or kettle with a removable perforated rack is recommended for cooking salmon.
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3. Lower into the boiling salted water and let it simmer gently.
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4. Allow 15 minutes for every 2 pound for a large, thick fish.
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5. Remove it on the rack, drain and transfer carefully to a serving dish.
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6. Serve with parsley, butter and cucumber salad.
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7. Salmon may be cut in slices and cooked but is then much drier; a hollandaise sauce makes a good accompaniment.
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