We'll be putting together now our poached
salmon. What we're going to do is take our lemon slices that we clear off and lay that
right against the fish that is going to bring some amazing flavor to the flesh and it's
beautiful too. On top of that we're going to separate our onions, put that on top very
easy to do. You see we don't necessarily need all of the onions that also depends on how
much fish you're cooking. This I'm doing this like for a dinner for two. Then on top of
that, we're going to take some store bought salsa; I use mild, you can use hot, spicy,
whatever you want and (I already put a little cayenne on her) drizzle that on top like so.
And what's going to happen is because it's tomatoes it's going to give it a little extra
juice. Now what we do is we close it up, fold over that side and the other side and bring
this in; it's almost like making a blintz. You want to make sure it's tight, really tight
like so and that's all there is to it. And we're going to put it in the oven for 20 minutes
per inch and that was just about an inch thick so put it in for 20 minutes not a minute more
because you'll see it's the residual cooking. Once you take it out, it will make this fish
incredibly moist. Put in the oven, while I do that you keep clicking and watch how I
make something else.