Salmon Salad with Peas and Dill
42 minutes
Salmon is poached in wine and fish stock, and then arranged with peas over iceberg lettuce. A drizzle of creamy dressing finishes the dish.
Lynn Lewis
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Ingredients
Serves: 4
- 1 (400g) salmon fillet
- 1 lemon
- 200ml fish stock
- 1/2 cup (125ml) dry white wine
- salt and freshly ground black pepper
- 1 2⁄3 cups (200g) frozen peas
- 150ml vegetable stock
- 1 small head iceberg lettuce
- 1/2 cup (125g) light mayonnaise
- 1/2 cup (125g) sour cream
- 1 teaspoon medium to hot mustard
- pinch of sugar
- 2 tablespoons finely chopped fresh dill
- 4 dill sprigs, for garnish
Directions
Preparation:30min ›
Cook:12min ›
Ready in:42min
- Slice salmon into small pieces. Cut 4 thin slices from the lemon. Place fish stock, wine, salt, pepper and lemon slices in a saucepan and bring to a boil.
- Add fish pieces, cover and cook over low heat 3 to 4 minutes. Remove from pan and let cool. Reserve liquid.
- Place peas and stock in a small saucepan and bring to a boil. Cook peas 3 to 5 minutes; do not overcook. Drain and let cool.
- Tear lettuce leaves into small pieces and put in serving bowl. Beat mayonnaise, sour cream, mustard, sugar, salt and pepper with 4 tablespoons fish liquid in a bowl until creamy. Stir in chopped dill.
- Arrange salmon and peas on lettuce. Drizzle with dressing. Cut remaining lemon into thin slices. Garnish salad with lemon slices and dill sprigs.
Dill
Fresh dill lifts the flavour of salmon and other seafood. It is also a good complement to eggs, cucumber and potatoes.
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