Poached Salmon with Lemon-dill Mayonnaise

This is a melt-in-your-mouth fish dish. The poached salmon recipe has half the fat as other versions but twice the taste. From flavor to sustenance, this heart-healthy meal satisfies the siren song for salmon.

Poached Salmon with Lemon-dill Mayonnaise

Ingredients

For 0004 Person(s)

Recipe

  • 8 tablespoon(s) low fat mayonnaise
  • 1/2 cup(s) fat free yogurt
  • 2 tablespoon(s) chopped fresh dill
  • 24 ounce(s) clam juice
  • 16 ounce(s) fruit juice
  • 4 teaspoon(s) vinegar
  • 6 lemon slices, seeds removed
  • 3 tablespoon(s) fresh dill sprigs
  • 1 teaspoon(s) peppercorns (about 6)
  • 6 salmon fillets
  • 6 large lettuce leaves

Directions

    1. Whisk low-fat mayonnaise, yogurt, chopped fresh dill in small bowl to combine. Cover lemon-dill mayonnaise and refrigerate until ready to serve.
    2. Combine clam juice, fruit juice, vinegar, lemon slices, 6 dill sprigs and peppercorns in large pot. Cover and bring to simmer over medium; simmer poaching liquid about 15 minutes to allow flavors to combine. Reduce heat to medium low.
    3. Add salmon fillets to poaching liquid. Cover and cook until salmon is just cooke through, about 9 minutes.
    4. Transfer salmon to baking dish. Ladle some of poaching liquid around salmon. Cool, cover and refrigerate, at least 4 hours.
    5. Place1 large lettuce leaf on each plate. Transfer salmon to to waxed paper-lined work surface. Using knife, lift away skin and discard. Turn fillets over and transfer 1 to each lettuce leaf-lined plate. Serve chilled salmon with lemon-dill mayonnaise.