Poached Salmon with Gazpacho Sauce

Directions

To prepare sauce:

Cut tomatoes in half lengthwise, cut cucumber into 1-inch pieces.

Put in food processor or blender and blend until completely pureed.

Pour into a sieve and push through with a spoon to extract all juices.

Add mayonnaise and whisk until creamy.

Add the rest of the ingredients. Cover and chill for 1 to 2 hours

To prepare salmon:

Add bay leaf, peppercorns and enough water to a medium skillet to fill to a 1 inch depth. Bring to a boil.

Add salmon. Reduce heat and cover. Simmer 5 minutes or until salmon flakes easily when tested with fork.

Remove salmon from liquid.

Put about 2 tablespoons of sauce on a serving plate. Place 1 salmon steak on top of sauce. Top with 4 to 5 tablespoons of sauce.

Garnish with finely chopped cucumber and seeded tomato.