Cold Poached Salmon with Caper-Mayonnaise
5⅓ fl oz
Fresh lemon juice
1 Tbsp, fresh, chopped
Uncooked wild Atlantic salmon fillet(s)
1 pound(s), washed and patted dry*SAUCE
Reduced calorie mayonnaise
1 medium, zested and juiced
2 Tbsp, fresh, minced
1½ Tbsp, small size
½ tsp, freshly ground, or to taste
- In a large pot, bring first five ingredients to a boil over high heat. Add fish to pot and reduce heat to low; cover and simmer gently until center of fish is no longer translucent, about 8 to 10 minutes. Remove fish with a slotted spatula to a serving plate and allow to cool before chilling in refrigerator.
- Meanwhile, in a small bowl, stir together sauce ingredients; set aside.
- Remove chilled fish from refrigerator and spoon sauce over top; garnish with dill sprigs, if desired. Yields about 3 1/2 ounces fish and 2 tablespoons sauce per serving.