The Honorable Gaston Caperton

Former Governor of West Virginia

Specialty Recipe

Poached Salmon with Zucchini

Ingredients

4 salmon steaks (1/2 inch thick)

2 Tablespoons water

1/2 teaspoon chicken stock or flavoring

3 medium zucchinis (1 pound)

1/4 teaspoon salt (optional)

3/4 teaspoon minced fresh basil

1/2 cup white dry wine or skim milk

Place salmon in large saucepan or skillet that has been coated with cooking spray. Add milk or wine, water, and bouillon. Cover and bring to a boil; reduce heat and simmer until fish is done, about 6 minutes.

Cut zucchini into small strips; steam with a vegetable steamer for two to three minutes. Pour into a bowl and toss gently with basil. Transfer to serving plates. Top with salmon. Garnish with sprigs of basil.

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