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Ingredientes
- 3 bot clam juice (8-oz)
- 3/4 c. dry white wine
- 3 x lemon slices
- 3 x fresh dill sprigs
- 4 whl peppercorns
- 4 x salmon fillets (6- to 8-oz)
- 1 c. mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 tsp grated lemon peel
- 2 Tbsp. minced fresh chives
- 2 Tbsp. minced fresh parsley
- Â Â Butter lettuce leaves
- 4 x lemon slices
- 8 x lemon wedges
- Â Â Tomato wedges
Direcciones
- For salmon:Combine first 5 ingredients in deep skillet. Simmer 10 min to blend flavors. Add in salmon, cover and simmer till just cooked through, about 9 min per inch of thickness. Transfer salmon to plate, using 2 spatulas
- as aid. Reserve liquid in skillet. Cold salmon. Cover and refrigeratetill cool. (Can be prepared 1 day ahead.)
- For Mayonnaise:Boil salmon poaching liquid in skillet till reduced to 1/4 c., about 20 min. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Fold in 1 Tbsp. poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
- 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.
- Serves 4.
