32 Oz atlantic wild raw salmon
1/4 cup raw lemon juice
1 Large 7-8" raw carrot
1 Tsp bay leaf crumbled
1/2 Medium peeled raw cucumber
8 Oz no fat 'real dairy' (2 tbsp)
1/2 Small raw onion
1 Medium 2.5" roughly onion
1 Black Peppercorn
Arrange the salmon steaks in a large skillet.
Pour the lemon juice over the salmon.
Fill the skillet with 1 inch of water.
Add sliced carrot, thinly sliced onion, cloves, bay leaf and peppercorn.
Bring to a boil, then reduce heat and cover.
Simmer gently for 20 minutes, or until fish flakes easily fork.
Remove fish to warm platter, and serve with carrots on side as garnish.
Mix peeled, chopped cucumber, 1/2 chopped onion and sour cream together and serve as a sauce.