Ingredients

• 3/4 cup mayonnaise
• 3 tablespoons buttermilk
• 3 tablespoons fresh dill weed
• 1 tablespoon fresh chives
• 2 lemons
• 1 medium onion
• 10 whole black peppercorns
• 3 sprigs parsley
• 2 bay leaves
• 1/2 teaspoon salt
• 2 pounds salmon steaks

Preparation

1. Cut one lemon into 6 wedges and set aside. Zest 1/2 teaspoon from peel of the other lemon. Juice lemon for 5 tablespoons. Slice onion and chop parsley and dill weed.
2. For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, 2 tablespoons dill weed, chives, lemon zest, and 1 tablespoon lemon juice. Cover and chill at least one hour.
3. In a 12″ skillet combine 1-1/2 cups water, remaining 4 tablespoons lemon juice, onion, peppercorns, parsley, bay leaves, and salt. Bring to a boil; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
4. Serve salmon steaks topped with dressing. Garnish with remaining dill weed and lemon wedges.

Helpful hints

• You will need 6 salmon steaks , cut 1 to 1-1/4″ thick (about 2 pounds).
• For a lower protein diet, reduce the serving size to 1/2 salmon fillet, about 1-3/4 to 2 ounces cooked.
• Use fat-free mayonnaise to reduce fat to 8 grams per serving.