Salmon Steaks with Lemon-Dill Dressing
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.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
Makes 6 servings.
Ingredients
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1-1/2 cups water
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1/4 cup lemon juice
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1 medium onion, sliced
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10 whole black peppercorns
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3 sprigs parsley
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2 bay leaves
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6 fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)
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3/4 cup mayonnaise or salad dressing
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3 tablespoons buttermilk
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2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
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1 tablespoon snipped fresh chives
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1/2 teaspoon finely shredded lemon peel
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2 teaspoons lemon juice
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Fresh dill (optional)
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Lemon wedges (optional)
Directions
1.
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.
2.
Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled.
3.
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.
Nutrition information
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
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