Poached Salmon with a Ginger Beurre Blanc
| Yield: | 1 Servings |
| Categories: |
| 1 | 1-inch piece peeled fresh gingerroot; sliced thinly | |
| 1 | lg | Garlic clove; mashed with flat side of a knife |
| 2 | Lemon slices | |
| 2 | tb | Soy sauce |
| 1 | c | Water |
| 2 | 1/2-inch thick salmon steaks; (about 6 ounces each) |
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