|
| 4 | cups water |
| 3 | or 4 slices lemon, cut in half |
| 3 | or 4 slices onion, cut in half |
| 1/4 | cup small sprigs parsley |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon coarse ground black pepper |
| 1 | salmon fillet (1 lb) |
|
| 2 | tablespoons lemon juice |
| 1 | tablespoon honey |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon olive or vegetable oil |
| 1/4 | cup chopped fresh parsley |
| 2 | tablespoons finely chopped red onion |
| 2 | teaspoons capers |
| 1 | teaspoon grated lemon peel |
| 1/4 | teaspoon salt |
| Cocktail bread slices or crackers, if desired |
Serve with...
Tarragon-Seafood Salad
Total Time:
2 hours 20 min
| 1. | In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet. |
| 2. | In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel. |
| 3. | To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices. |
|
| Toss any remaining salmon with pasta or salad greens for another marvelous meal! |
|
| Dress it up! Serve this appetizer with party rye bread slices that you've cut with a heart-shaped cookie cutter. |
Nutrition Information:
110 ( 45); 5g ( 1g, 0g); 35mg; 320mg; 4g ( 0g, 3g); 12g 8%; 8%; 0%; 4% 0 ; 0 ; 1 1/2 0