Poached Salmon Fillets with Dill-and-Ginger Vinaigrette

4 boneless salmon fillets with skin on, about 6 ox. each
8 large sprigs fresh dill
1 bay leaf
4 whole cloves
Salt to taste
8 whole black peppercorns
2 T white vinegar
Ginger Vinaigrette (recipe below)

Place the fish fillets in a shallow saucepan with enough water to cover. Add the kill, bay leaf, cloves, salt, peppercorns and vinegar. Bring water to boil and simmer for 3 minutes. The center o fthe steaks can be underdone if desired. If not, cook 2 minutes longer. Do not overcook.

Drain, and serve with the ginger vinaigrette. Serve over sauteed baby spinach.
4 servings.

Ginger Vinaigrette Recipe"

2 T Dijon mustard
1 T grated fresh ginger
2 T finely chopped shallots
1 t finely chopped garlic
2 T tarragon vinegar
1/4 C diced canned pimentos
Salt, pepper to taste
1/2 C olive oil

Place mustard, ginger, shallots, garlic, vinegar, pimentos, s & pepper in a mixing bowl. Blend well with a wire whisk.
Add the olive oil, whisking rapidly until well blended.