Ingredients
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 clove garlic, pressed
1 Tablespoon GOLDEN BLOSSOM HONEY
lemon slices
For poaching salmon:</
2 quarts water
1 large onion, sliced
1/4 cup lemon juice
12 whole black peppercorns
2 teaspoons salt
2 bay leaves
6 (one-inch thick) salmon steaks
Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 Tablespoons fresh dill or 2 teaspoons dried dill
1 Tablespoon fresh parsley, minced
fresh dill sprigs (optional)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
To poach salmon: In a large heavy skillet, bring the first 6 ingredients to a boil. Reduce heat, cover and simmer 30 minutes. Add 3 salmon steaks and simmer just until cooked through (about 6 minutes). Transfer to plate. Add remaining 3 steaks and poach as above. Cover and refrigerate salmon until chilled, at least 2 hours.Sauce: In a medium bowl, mix together first 8 ingredients. Cover and chill at least one hour. To serve: Top salmon steaks with lemon slices and dill sprigs. Serve sauce on the side. (Entire recipe can be prepared up to one day ahead.) Serves 6.
