Steeped Salmon With Dill-Caper Sauce
ready in: 30-60 minutes
recipe id: 72684
cook method: stovetop
2 cups water
1 cup dry vermouth or dry white wine, such as chardonnay
1 fresh dill branch
1 tablespoon salt
1 teaspoon whole black peppercorns
4 salmon fillets (6 ounce size)
1 tablespoon minced fresh dill
1 tablespoon capers, drained
1/2 cup regular or low-fat mayonnaise
In a large, heavy skillet, heat the water and wine over high heat.
Cut the lemon in half; squeeze 1 tablespoon of juice from one half into a small bowl; set it aside.
Cut the lemon into thin slices; reserve four for garnish.
Add the remaining slices to the skillet. Add the dill branch, salt and peppercorns to the skillet. Heat to a boil, then reduce the heat to simmer. Cook 10 minutes.
Add the salmon fillets to skillet, skin side up; cover the skillet with foil and simmer 4 minutes.
Remove the skillet from the heat and remove the foil. Turn the fillets. Cover the skillet; let it stand, off the heat, until the salmon is done, 5 to 8 minutes.
Meanwhile, stir the dill and capers into the mayonnaise in a small bowl; stir in the reserved lemon juice. Serve the sauce with the salmon.
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