Salmon with Lemon Herb Sauce

Got a glass lid? Use it when you shallow-poach this salmon, so you can make sure that the poaching liquid stays at a gentle simmer. That means the fish cooks slowly and stays juicy.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

3 sprigs fresh flat-leaf parsley
3 sprigs fresh dill
1 lemon, zested and halved
½ red onion
¼ cup dry white wine
½ tsp. black peppercorns
4 6 oz. skinless salmon fillets
2 Tbs. mayonnaise
1 tsp. dijon mustard
¼ tsp. kosher salt

Instructions

Separate the leaves of the herbs from their stems. Juice the lemon into a small bowl. Thinly slice the onion, then cut enough (about 1 slice) for 1 Tbs. finely diced onion. Put the diced onion in a small bowl and add 1 Tbs. lemon juice.
In a large pan over high heat, bring the zest, 1 Tbs. lemon juice, herb stems, thinly sliced onion, wine, and peppercorns with ¾ cup water to a boil. Reduce the heat to low and add the fish, skin-side down. Cover and poach until the fish is opaque in the center, 8–12 minutes, depending on the thickness.
While the salmon is poaching, make the sauce: Mince the herb leaves, reserving a few for garnish. Drain the minced red onions. In a medium bowl, whisk together the minced herbs, drained red onions, 1 Tbs. lemon juice, mayonnaise, mustard, and salt. Taste and add more lemon juice to taste.
Remove the fish from the pan. Gently turn over and remove any herb stems or peppercorns. Gently turn the fish over again onto 4 plates. Spoon the sauce over the fish. Top with the reserved herb leaves.