Saucy chilled shipboard salmon
Salmon Picnic Seafood
Last updated 6/12/2012 1:21:32 AM. Recipe ID 53783. Report a problem with this recipe.
Title: Saucy chilled shipboard salmon
Categories: Picnic, Main dish, Seafood
Yield: 6 Servings
2 c Water
1/4 c Lemon juice
1 Onion, medium, sliced
1/2 ts Salt
1/4 ts Peppercorns, whole, black
2 Bay leaves
6 Salmon steaks, 3/4 - 1" thk
1 c Mayonnaise, lower-calorie or
2 ts Parsley, fresh snipped
1 ts Dill weed, fresh snipped or
1/2 t dried dill weed
1 ts Lemon peel, grated
2 ts Lemon juice
1 Garlic clove, minced
1/2 c Buttermilk
Lemon slices and dill sprigs
Friends and relatives of Jean Roczniak of Rochester, Minnesota, are
delighted when they're invited on Mississippi River "cruising picnics"
aboard the Roczniak houseboat. Jean's simple, yet sophisticated,
make-ahead picnics add to the fun. Fresh dill weed and lemon juice
lend a summer-light flavor to the creamy sauce for this chilled
1. In a 12-inch skillet, combine water, the 1/4 cup lemon juice,
salt, peppercorns, and bay leaves. Bring to boiling and add the
2. Return just to boiling. Cover and simmer for 10 to 12 minutes or
fish flakes easily when tested with a fork. Lift the fish from
cooking liquid with a slotted spatula. (Discard cooking liquid.)
fish slightly. Cover and chill.
3. For sauce, combine mayonnaise or salad dressing, parsley, dill,
peel, lemon juice, and garlic. Stir in enough buttermilk for
consistency. Cover and chill.
4. Serve fish on a platter with sauce. Garnish with lemon slices and
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