Saucy chilled shipboard salmon

Yield: 6 Servings

Ingredients:

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

Instructions:

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.