For the Salmon:
Ingredients:
12 Ounces Fresh Salmon (Skinned / Boned) Cut into manageable pieces
1 Quart Water
2 Cups White Wine
1/2 Cup Red Wine Vinegar
2 Each Telicherry Peppercorns (Whole)
1 Each Bay Leaf
1 Teaspoon Salt


Procedure:
-Mix all of the above ingredients together except the salmon. This liquid mixture is referred to as “court bullion”.
-Simmer the court bullion for 20 minutes
-Add the salmon and poach until done. The time will vary with the thickness of the fish. I normally can tell when the fish is done by feeling it, but you may want to break the fish to make sure that it is done throughout.
-Note: When you poach fish, it is very important to keep the court bullion at the proper temperature. It should be between 160 and 180 degrees Fahrenheit.

For the Squash:
Ingredients:
1 Pound Baby Squash (Cleaned/ cut in half)
1 Teaspoon Salt
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Sugar (Granulated)
1/4 Teaspoon Black Pepper (Fresh Ground/ Telicherry)
3 Tablespoons Red Onion (Fine Diced)
3 Tablespoons Red Bell Pepper (Small Diced)

Procedure:
-In a mixing bowl, add the baby squash, half of the salt, and half of the olive oil. Stir until evenly coated.
-Place the squash on a hot grill (approximately 400 degrees Fahrenheit) cook until tender.
-Put the squash back in the bowl and add the remaining ingredients.
-Let the squash sit in a warm place for 5 minutes.
-Serve with the salmon.
-Enjoy