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 Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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.