Poached Salmon Fillets With Dill-and-Ginger Vinaigrette

Preparation

1. Step 1

   Place the fish fillets in a shallow saucepan with enough water to cover. Add the dill, bay leaf, cloves, salt, peppercorns and vinegar. Bring the water to a boil and simmer for 3 minutes. The center of the steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

2. Step 2

   Drain, and serve with the ginger vinaigrette.

3. For the Ginger Vinaigrette

   1. Step 3

      To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.

   2. Step 4

      Add the olive oil, whisking rapidly until well blended.