Boiled Salmon

• Salmon
• salt
• boiling water

Scale and clean the fish, and put into a saucepan or fish-kettle with sufficient boiling water just to cover, adding salt to taste. The boiling water is necessary to preserve the colour of the fish. Simmer gently until the fish can be easily separated from the bone. Drain well. Dish, garnished with cut lemon and parsley. Serve with fish sauce, and a dish of thinly-sliced cucumber.