Number of servings : 4
Prep time: 30 minutes
Cooking time: 8-12 minutes
Type of meal : | Salads | Salads
Special diet :
397g salmon fillet, cut into bite-sized pieces
1 cup fish stock
1⁄2 cup dry white wine
Salt and freshly ground black pepper
1 2⁄3 cups fresh green peas
1/2 cup low-salt vegetable broth
1 small head iceberg lettuce
1⁄2 cup light mayonnaise
1⁄2 cup sour cream
1 teaspoon medium to hot mustard
Pinch of sugar
2 tablespoons finely chopped fresh dill
4 dill sprigs, for garnish
1. 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 salmon, cover, and cook over low heat 2 to 3 minutes. Remove from pan and let cool. Reserve liquid.
2. Place vegetable broth in a small saucepan and bring to a boil. Add peas and cook for 1 minute; do not overcook. Drain and let cool.
3. Tear lettuce leaves into small pieces and divide among serving plates. Whisk together the mayonnaise, sour cream, mustard, sugar, salt, and pepper with 4 tablespoons fish liquid in a bowl until creamy. Stir in chopped dill.
4. Arrange salmon and peas on lettuce. Drizzle with dressing. Cut remaining lemon into thin slices. Garnish salad with lemon slices and dill sprigs.