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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled.

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  • 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 Facts

458 calories; 34 g total fat; 5 g saturated fat; 115 mg cholesterol; 419 mg sodium. 4 g carbohydrates; 32 g protein;

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