Description
This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From bon appetit, july 1992.
Ingredients
- Clam Juice
- Dry White Wine
- Lemons
- Fresh Dill
- Peppercorns
- Salmon Fillets
- Mayonnaise
- Fresh Lemon Juice
- Lemon Peel
- Fresh Chives
- Fresh Parsley
- Butter Lettuce Leaf
- Lemon Wedges
- Tomatoes
Instructions
- For salmon:
- Combine first 5 ingredients in deep skillet
- Simmer 10 minutes to blend flavors
- Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness
- Transfer salmon to plate, using 2 spatulas as aid
- Reserve liquid in skillet
- Cool salmon
- Cover and chill until cold
- For mayonnaise:
- Boil salmon poaching liquid in skillet until reduced to 1 / 4 cup, about 20 minutes
- Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl
- Mix in 1 tablespoon poaching liquid
- Season to taste with pepper
- Line platter with lettuce
- Top with salmon
- Make cut in each lemon slice from center to edge
- Twist lemon slices and place atop salmon
- Garnish with lemon wedges and tomatoes and serve with mayonnaise