Salmon Steaks with Lemon-Dill Dressing
Recipe from
Better Homes and Gardens
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.
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Ingredients
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1-1/2 cupswatersee savings
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1/4 cuplemon juicesee savings
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1medium onion, slicedsee savings
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10whole black peppercornssee savings
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3sprigs parsleysee savings
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2bay leavessee savings
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6fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)see savings
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3/4 cupmayonnaise or salad dressingsee savings
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3 tablespoonsbuttermilksee savings
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2 tablespoonssnipped fresh dill or 2 teaspoons dried dillweedsee savings
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1 tablespoonsnipped fresh chivessee savings
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1/2 teaspoonfinely shredded lemon peelsee savings
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2 teaspoonslemon juicesee savings
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Fresh dill (optional)see savings
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Lemon wedges (optional)see savings
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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
Per serving: 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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