| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1992 |
1 |
servings |
INGREDIENTS
| 3 |
|
Bottles clam juice; (8-ounce) |
| 3/4 |
c |
Dry white wine |
| 3 |
|
Lemon slices |
| 3 |
|
Fresh dill sprigs |
| 4 |
|
Whole peppercorns |
| 4 |
|
Salmon fillets; (6- to 8-ounce) |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Grated lemon peel |
| 2 |
tb |
Chopped fresh chives |
| 2 |
tb |
Chopped fresh parsley |
|
|
Butter lettuce leaves |
| 4 |
|
Lemon slices |
| 8 |
|
Lemon wedges |
|
|
Tomato wedges |
INSTRUCTIONS
SALMON
MAYONNAISE
For salmon:
Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend
flavors. Add salmon, cover and simmer until just cooked through, about 9
minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas
as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold.
(Can be prepared 1 day ahead.)
For Mayonnaise:
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20
minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in
medium bowl. Mix in 1 tablespoon 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.
Bon Appetit July 1992
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