Poached Salmon With Lemon Mayonnaise

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Salmon

• 3 (8 ounce) bottles  clam juice
• 3⁄4 cup dry white wine
• 3  slices lemons
• 3  sprigs fresh dill
• 4  peppercorns
• 4  salmon fillets (6 to 8-oz each)

• Mayonnaise

• 1  cup mayonnaise
• 2  tablespoons fresh lemon juice
• 2  teaspoons  grated lemon peel
• 2  tablespoons  chopped fresh chives
• 2  tablespoons  chopped fresh parsley
•  butter lettuce leaf
• 4  slices lemons
• 8  lemon wedges
•  tomatoes, wedges

Directions

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