4 salmon steaks, 1 inch thick (about 2 lbs.)
1 lg. onion (sliced to make 1 c.)
6 sprigs fresh parsley
2 stalks celery with leaves
2 fresh limes, sliced
1/2 tsp. whole peppercorns
1/2 tsp. salt
4 c. water
1/4 c. butter
1/2 tsp. freshly squeezed lime juice
1/4 tsp. paprika
(Lime slices and parsley for garnish)

In a very large skillet combine onion, parsley, celery, limes, peppercorns and salt. Add water; bring to boil. Arrange salmon on vegetables and seasonings. Cover salmon with waxed paper. When water starts to boil, reduce heat to keep water just below simmering. Cook salmon 10 minutes or until it flakes with a fork.

In a small saucepan, melt butter, add lime juice and paprika. With a slotted spatula, remove salmon to a serving platter. Pour butter mixture over salmon and garnish with lime slices and parsley.