Poached Salmon with Lemon Dill Sauce


2 teaspoons lemon juice

1 teaspoon grated lemon peel

1 clove garlic, pressed


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


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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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.