Saucy chilled shipboard salmon

6 Servings

Ingredients

Quantity Ingredient
2 cups Water
¼ cup Lemon juice
1 Onion, medium, sliced
½ teaspoon Salt
¼ teaspoon Peppercorns, whole, black
2 Bay leaves
6 Salmon steaks, 3/4 - 1\" thk
1 cup Mayonnaise, lower-calorie or
Salad dressing
2 teaspoons Parsley, fresh snipped
1 teaspoon Dill weed, fresh snipped or
1/2 t dried dill weed
1 teaspoon Lemon peel, grated
2 teaspoons Lemon juice
1 Garlic clove, minced
½ cup Buttermilk
Lemon slices and dill sprigs

Directions

Friends and relatives of Jean Roczniak of Rochester, Minnesota, are delighted when they're invited on Mississippi River "cruising picnics" aboard the Roczniak houseboat. Jean's simple, yet sophisticated, make-ahead picnics add to the fun. Fresh dill weed and lemon juice lend a summer-light flavor to the creamy sauce for this chilled salmon.

1. In a 12-inch skillet, combine water, the ¼ cup lemon juice, onion,

salt, peppercorns, and bay leaves. Bring to boiling and add the salmon

steaks.

2. Return just to boiling. Cover and simmer for 10 to 12 minutes or till

fish flakes easily when tested with a fork. Lift the fish from the

cooking liquid with a slotted spatula. (Discard cooking liquid.) Cool

fish slightly. Cover and chill.

3. For sauce, combine mayonnaise or salad dressing, parsley, dill, lemon

peel, lemon juice, and garlic. Stir in enough buttermilk for desired

consistency. Cover and chill.

4. Serve fish on a platter with sauce. Garnish with lemon slices and dill sprigs.

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