This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From Bon Appetit, July 1992.

Ingredients

4 serv.

Salmon↗
clam juice↗3 bottles
(8 ounce)
dry white wine↗3⁄4 cup
slices lemons↗3
sprigs fresh dill↗3
peppercorns↗4
salmon fillets↗4
(6 to 8-oz each)
Mayonnaise↗
mayonnaise↗1 cup
fresh lemon juice↗2 tablespoons
grated lemon peel2 teaspoons
chopped fresh chives2 tablespoons
chopped fresh parsley2 tablespoons
butter lettuce leaf↗
slices lemons↗4
lemon wedges8
tomatoes, wedges↗

Step-by-step instructions

1
Combine first 5 ingredients in deep skillet.
2
Simmer 10 minutes to blend flavors.
3
Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
4
Transfer salmon to plate, using 2 spatulas as aid.
5
Reserve liquid in skillet.
6
Cool salmon.
7
Cover and chill until cold. (Can be prepared 1 day ahead.).
8
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
9
Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
10
Mix in 1 tablespoon poaching liquid.
11
Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
12
Line platter with lettuce.
13
Top with salmon.
14
Make cut in each lemon slice from center to edge.
15
Twist lemon slices and place atop salmon.
16
Garnish with lemon wedges and tomatoes and serve with mayonnaise.

Source: food.com

Original recipe ↗

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