Stock:
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 teaspoons salt
1/4 teaspoon peppercorns
4 salmon steaks (3/4 inch thick, 8-10 ounces each)
Green sauce (recipe follows)
Watercress
Cucumber salad

In a 10-inch skillet, bring to boil stock ingredients. Add salmon, cover and simmer until fish flakes easily when tested with small knife around backbone, about 10 minutes. Do not overcook. Cool salmon in stock at room temperature. With slotted spatula, carefully transfer to serving platter. Spoon on some of the green sauce; pass remainder. Garnish with watercress and serve with cucumber salad. Makes 4 servings

Green Sauce
2 egg yolks
1 tablespoon prepared mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup oil
1/3 cup each minced parsley, watercress and spinach
1 teaspoon crumbled sage, or to taste

With small whisk, beat egg yolks, mustard, lemon juice, salt and pepper until well blended. Slowly beat in oil, drop by drop at first, then in a thin stream until mixture forms mayonnaise. Fold in parsley, watercress, spinach and sage. Refrigerate overnight. Makes about 1-1/4 cups. Recipe from The Four Seasons Restaurant in New York City, published in Woman's Day magazine, July 26, 1977.