Chilled Salmon Steaks with Lemon Dill Dressing Recipe

Ingredients
<br>- 2 pounds (1 to 1 1/4-inch thick) fresh or frozen salmon steaks
<br>- 1 1/2 cups water
<br>- 3 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
<br>- 1/4 cup white wine
<br>- 1 lemon, thinly sliced
<br>- 1/2 cup onion slices
<br>- 10 whole black peppercorns
<br>- 2 bay leaves
<br>- Lemon Dill Dressing
<br>- 3/4 cup mayonnaise
<br>- 3 tablespoons buttermilk
<br>- 1 tablespoon fresh snipped dill
<br>- 1 tablespoon fresh snipped chives
<br>- 2 teaspoons lemon juice
<br>- 1/2 teaspoon finely shredded lemon peel
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: To serve, place chilled salmon fillets over lettuce and drizzle each serving with Lemon Dill Dressing.
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Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: To serve, place chilled salmon fillets over lettuce and drizzle each serving with Lemon Dill Dressing.

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