Wrap salmon in cheese cloth and tie ends loosely. Place salmon on a rack in a pan and cover with a combination of boiling water, lemon juice and salt. Cover and let simmer for 35 to 40 mintues. Lift to a serving platter or baking plank. Chill.
Prepeare a sauce, and when ready to serve fish, remove the cheesecloth carefully. Remove any small particles of skin clinging to the fish. Garnish with sprigs of parsley and serve with sauce.
If you are skillful and lucky, your salmon will be a thing of beauty which you will want to display proudly. In this case, have your sauce available in a separate sauce boat from which guests may help themselves. If the fish looks a little limp and despondent, pat him into shape and cover his deficiencies with a thin coating of sauce. Reserve the rest to be added to individual servings as your guests choose.
Blend ingredients together and chill until the salmon is ready to be served. Makes 1 cup.
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