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POACHED SALMON

• 2 salmon steaks
• 1 cup of Vegetable broth
• 2 carrots
• 4 shallots
• Garlic
• 1 lemon
• Pepper
• Tarragon
• Olive oil

DILL LEMON SAUCE

• Stock from salmon
• 1/4 cup flour
• 1/8 cup of dill
• 1/2 cup butter
• Salt
• Pepper

VEGETABLE

• Asparagus
• Oil
• Salt
• Pepper

To prepare the asparagus:
Remove the white end of each asparagus and cut the rest in half using your hands. Put them in boiling water and leave for 5 minutes until the green color is bright (do not overcook). Remove and drain. Place in a plate and pour olive oil to taste. Sprinkle salt and pepper on top. Set aside.

To prepare the salmon:
In a deep pot pour the vegetable broth and add a drop of olive oil. Bring slowly to a boil. In the mean time cut the garlic and the shallots in half and add to the broth. Cut the carrots lengthwise in half and add to the broth. Add the tarragon and stir gently. Squeeze the juice of half a lemon. Add the 2 salmon steaks and cover the pot for five minutes. Uncover and add salt and pepper to taste. Cover again and let the steaks cook for another 5 minutes. Once the steaks are cooked, remove and set on a plate. Do not discard the broth.

To prepare the dill lemon sauce:
In a separate pot melt the butter. Once the butter is completely melted add the flour and mix well stirring constantly. Add the dill and continue mixing everything together. Pour the juice of the other half lemon and mix well for two minutes. Add the salmon broth and combine all ingredients well. Let it boil gently until the sauce becomes thick. Pour over the salmon steaks
Serve the salmon with the asparagus and enjoy! Smacznego!