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
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive or vegetable oil
Total: 2 hr 25 min
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.