Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.
2 cups dry white wine
2 cups water
3 tablespoons sliced shallots
6 black peppercorns
4 lemon slices
2 parsley sprigs
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
1/2 cup low-fat mayonnaise
1/4 cup chopped fresh sorrel
1/4 cup fat-free sour cream
2 tablespoons chopped fresh chervil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups sugar snap peas, trimmed
8 cups torn Bibb lettuce (about 5 ounces)
How to Make It
To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.
To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.
Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.
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