Cold Poached Salmon Steaks with Dill Sauce

Connie posted 01-01-99

Cold Poached Salmon with Dill Sauce

4 salmon steaks, 1 inch thick (about 2 to 2 1/2 pounds)
3 chicken bouillon cubes
2 Tbls. white vinegar
1 medium onion, sliced
1 bay leaf
dill weed
salt and pepper

Dill Sauce:
1 cup mayonnaise
2 Tbls. dill weed

In 12-inch skillet, combine 4 cups boiling water, bouillon cubes, vinegar, onion, bay leaf, 1 tea. salt, dash of pepper and 1 tea. dill weed. Bring to a boil, then reduce to low; cover skillet and simmer 5 minutes. Add salmon steaks; cover and simmer 8 minutes. Remove with slotted spoon and cool. Wrap and cover and refrigerate.

Dill Sauce: In a small bowl combine dill weed and mayo with a fork and refrig. When ready to serve, plate steak and top with 1/2 cup or so on each one. Garnish with fresh dill weed to make pretty.

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