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.

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  • Makes: 6 servings
  • Prep: 25 mins

Salmon Steaks with Lemon-Dill Dressing

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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.
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Nutrition Facts (Salmon Steaks with Lemon-Dill Dressing)

  • Per serving:
  • 458 kcal ,
  • 34 g fat
  • (5 g sat. fat ,
  • 115 mg chol. ,
  • 419 mg sodium ,
  • 4 g carb. ,
  • 32 g pro.
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