Ingredients
2
cups water
1
cup dry white wine, nonalcoholic white wine or apple juice
1
teaspoon salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon dried oregano leaves
1/8
teaspoon ground red pepper (cayenne)
1
small onion, sliced
4
black peppercorns
4
sprigs cilantro
2
lb salmon or other medium-firm fish fillets
3/4
cup mayonnaise or salad dressing
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
1
tablespoon chopped fresh chives
1
tablespoon chopped fresh parsley
1
tablespoon lemon juice
1 1/2
teaspoons Dijon mustard
Dash of ground red pepper (cayenne)
Lemon wedges, if desired
Preparation
In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.
