Moo's Cold Poached Salmon w/ Cucumber Salad

Nothing says summer party favorite like cold salmon. Moo had several recipes, and this is a favorite...a real palate pleaser.

4 salmon steaks, about 3/4" thick

Stock for Poaching
1 cup water
1/2 cup dry white wine
1 small onion, sliced
1 small carrot, sliced
2-3 parsley sprigs
1 small bay leaf
1 1/2 tsp. salt
1/4 tsp. peppercorns

Green Sauce
2 egg yolks
1 T prepared mustard
1 T lemon juice
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup olive oil
1/3 cup parsley, minced
1/3 cup watercress, minced
1/3 cup spinach, minced
1 tsp. sage, crumbled

Cucumber Salad
2 T olive oil
1 T lemon juice
2 tsp red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced thin
1 T fresh dill weed
Mix oil, lemon juice, vinegar, salt and pepper. Add cucumber slices and dill weed. Toss.

Prepare Green Sauce: With a small whisk, beat egg yolks, mustard, lemon juice, salt and pepper until well blended. Slowly beat in oil, drop by drop at first and then in a thin stream until mixture forms mayonnaise. Fold in parsley, watercress, spinach and sage. Refrigerate overnight.

Poach Salmon: In skillet, bring stock ingredients to a boil. Add salmon steaks, cover and simmer until fish flakes easily (about 10 minutes). Do not overcook. Cool salmon in stock at room temperature. Carefully transfer steaks to serving platter with slotted spatula. Spoon on some green sauce (serve remainder on the side). Garnish and serve with cucumber salad.