The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.
4 salmon steaks
1/2 c. dry white wine
4 tbsp. chopped celery leaves
1 onion, sliced
1 lemon, sliced
8 peppercorns
2 bay leaves
1 tsp. salt
Green Mayonnaise Topping:
1/2 c. mayonnaise
1/2 c. sour cream
3 tsp. each chopped parsley, capers, & horseradish
1/2 c. cooked spinach, finely chopped & squeezed dry
Salt
2 lemons, halved & scooped out
SALMON: Place salmon steaks side by side in large skillet or pot. Add white wine and water just to cover steaks. Add celery leaves, onion, lemon, peppercorns, bay leaves and salt. Cover and bring to boil. Lower heat and simmer 20 minutes. Cool. Chill in liquid.
MAYONNAISE: Combine ingredients in bowl and season with salt. Chill.
TO SERVE: Carefully remove salmon from liquid with spatula and drain. Place on serving plate. Fill halved lemons with mayonnaise and serve next to steaks. Serves 4. (You may also serve mayonnaise directly on salmon steaks, but it is prettier in lemon halves.)
MAYONNAISE: Combine ingredients in bowl and season with salt. Chill.
TO SERVE: Carefully remove salmon from liquid with spatula and drain. Place on serving plate. Fill halved lemons with mayonnaise and serve next to steaks. Serves 4. (You may also serve mayonnaise directly on salmon steaks, but it is prettier in lemon halves.)
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