For a light summer supper, try this make-ahead recipe. The evening before, poach and refrigerate the salmon. Mix and refrigerate the creamy herbed dressing. Both the fish and dressing are at their flavorful best refreshingly chilled.
- 1-1/2 cups water
- 1/4 cup lemon juice
- 1 medium onion, sliced
- 10 whole black peppercorns
- 3 sprigs parsley
- 2 bay leaves
- 6 fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)
- 3/4 cup mayonnaise or salad dressing
- 3 tablespoons buttermilk
- 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
- 1 tablespoon snipped fresh chives
- 1/2 teaspoon finely shredded lemon peel
- 2 teaspoons lemon juice
- Fresh dill (optional)
- Lemon wedges (optional)
- In a 12-inch skillet combine water, lemon juice, onion, peppercorns, parsley, bay leaves, and 1/2 teaspoon salt. Bring to boiling; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
- Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled.
- For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, dill, chives, lemon peel, and lemon juice. Cover and chill 1 to 4 hours. Serve salmon steaks topped with dressing. If desired, garnish salmon with dill and lemon wedges. Makes 6 servings.
- Calories 458, Total Fat 34 g, Saturated Fat 5 g, Cholesterol 115 mg, Sodium 419 mg, Carbohydrate 4 g, Protein 32 g.
- Percent Daily Values are based on a 2,000 calorie diet