Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
1/4 c Lemon juice
1 Onion, medium, sliced
1/2 ts Salt
1/4 ts Peppercorns, whole, black
2 Bay leaves
6 Salmon steaks, 3/4 - 1" thk
1 c Mayonnaise, lower-calorie or
Salad dressing
2 ts Parsley, fresh snipped
1 ts Dill weed, fresh snipped or
1/2 t dried dill weed
1 ts Lemon peel, grated
2 ts Lemon juice
1 Garlic clove, minced
1/2 c Buttermilk
Lemon slices and dill sprigs

Friends and relatives of Jean Roczniak of Rochester, Minnesota, are
delighted when they're invited on Mississippi River "cruising picnics"
aboard the Roczniak houseboat. Jean's simple, yet sophisticated,
make-ahead picnics add to the fun. Fresh dill weed and lemon juice
lend a summer-light flavor to the creamy sauce for this chilled
salmon.

1. In a 12-inch skillet, combine water, the 1/4 cup lemon juice,
onion,
salt, peppercorns, and bay leaves. Bring to boiling and add the
salmon
steaks.

2. Return just to boiling. Cover and simmer for 10 to 12 minutes or
till
fish flakes easily when tested with a fork. Lift the fish from
the
cooking liquid with a slotted spatula. (Discard cooking liquid.)
Cool
fish slightly. Cover and chill.

3. For sauce, combine mayonnaise or salad dressing, parsley, dill,
lemon
peel, lemon juice, and garlic. Stir in enough buttermilk for
desired
consistency. Cover and chill.

4. Serve fish on a platter with sauce. Garnish with lemon slices and
dill sprigs.

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