Poached Salmon with Creamy Herb Sauce

Ingredients

• Salmon:
• 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)
• Sauce:
• 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
• Remaining Ingredients:
• 3 cups sugar snap peas, trimmed
• 8 cups torn Bibb lettuce (about 5 ounces)

Preparation

1. 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.
2. To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.
3. 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.