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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Served this dish to a friend who turned out to hate fish -- but even she thought the sauce was wonderful. The rest of the family thought this was a very tasty recipe. I skinned the salmon filet myself, and put the salmon skin into the broth for additional flavor. Sides included asparagus tip salad, and the first really good corn and tomatoes of the season. A lovely summer feast.
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