1 slice of salmon
1½ quarts water (room temp)
1 quart fish stock (room temp)
1 stalk celery
½ carrot
½ teaspoon black peppercorns


Preheat oven to 350 degrees.
Place a wire grid or rack large enough to hold the salmon.
Chop the celery and carrot into large chunks.
Place salmon in rack and pour liquid in around it.
Add celery and carrot and peppercorns.
Cook salmon for 18-25 minutes.
It will change from a orange red color to a dull pink.
Take from oven and with two spatulas remove salmon onto a large serving plate.
Be careful as the salmon is very fragile at this point.
Surround with greens and rice and serve.
Serves 8.