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
           Salad dressing
      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
  salmon.
  
  1.  In a 12-inch skillet, combine water, the 1/4 cup lemon juice,
  onion,
      salt, peppercorns, and bay leaves.  Bring to boiling and add the
  salmon
      steaks.
  
  2.  Return just to boiling.  Cover and simmer for 10 to 12 minutes or
  till
      fish flakes easily when tested with a fork.  Lift the fish from
  the
      cooking liquid with a slotted spatula.  (Discard cooking liquid.)
  Cool
      fish slightly.  Cover and chill.
  
  3.  For sauce, combine mayonnaise or salad dressing, parsley, dill,
  lemon
      peel, lemon juice, and garlic.  Stir in enough buttermilk for
  desired
      consistency.  Cover and chill.
  
  4.  Serve fish on a platter with sauce.  Garnish with lemon slices and
      dill sprigs.