Sauté onions, carrots, and celery in butter in a large skillet for 5 minutes or until onion is soft. Add vinegar, parsley, cloves, bay leaf, salt, and peppercorns, and 2 quarts of water. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat and add salmon steaks. Cover skillet and simmer for 10 minutes. Cool salmon in the stock. Remove salmon and discard stock. Chill salmon in the refrigerator for at least 1 hour. Serve with mayonnaise verte. Garnish with watercress, lemon or lime wedges, and cucumber slices.
Author’s note: Mayonnaise verte is flavored and colored green with finely minced herbs such as spinach, sorrel, watercress, parsley, chervil, and tarragon. If desired these herbs may be blanched first.
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