Poached salmon steaks are served chilled with a light and creamy lemon dill dressing.
INGREDIENTS (for 6 servings):
- 2 pounds (1 to 1 1/4-inch thick) fresh or frozen salmon steaks
- 1 1/2 cups water
- 3 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
- 1/4 cup white wine
- 1 lemon, thinly sliced
- 1/2 cup onion slices
- 10 whole black peppercorns
- 2 bay leaves
- Lemon Dill Dressing
- 3/4 cup mayonnaise
- 3 tablespoons buttermilk
- 1 tablespoon fresh snipped dill
- 1 tablespoon fresh snipped chives
- 2 teaspoons lemon juice
- 1/2 teaspoon finely shredded lemon peel
Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In large skillet, combine water, bouillon, white wine, lemon slices, onion, peppercorns and bay leaves. Bring mixture to a boil. Add salmon steaks. Cover and simmer for 8-12 minutes or until fish flakes easily when pierced with a fork. Remove fish from liquid and discard the poaching liquid. Cover and refrigerate fish until chilled; about 2 hours.
For Lemon Dill Dressing: In small bowl, stir together 3/4 cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon fresh snipped dill, 1 tablespoon fresh snipped chives, 2 teaspoons lemon juice and 1/2 teaspoon fresh finely shredded lemon peel.
To serve, place chilled salmon fillets over lettuce and drizzle each serving with Lemon Dill Dressing.