Ingredients: 4 cups water 3 lemon slices, cut in half 3 onion slices, cut in half 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 pound salmon fillets 1/4 cup chopped fresh parsley 2 tablespoons finely chopped red onion 2 teaspoons capers 1 teaspoon grated lemon peel 1/4 teaspoon salt Cocktail bread slices or crackers, if desired Honey-Mustard Sauce: 2 tablespoons lemon juice 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon olive or vegetable oil Total: 2 hr 25 min Directions:1. Heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling in 10- or 12-inch skillet. Boil 3 minutes; reduce heat to medium-low. 2. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet. 3. Make Honey-Mustard Sauce. Mix chopped parsley, red onion, capers and lemon peel until well blended; set aside. 4. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle sauce over top; sprinkle with parsley mixture. Serve with bread slices. |