(Serves 4)

 

INGREDIENTS

1 1/3 pounds salmon fillet, skinned

3 lemon slices

1/2 cup sour half & half

1 tablespoon minced green onion

1 tablespoon Dijon mustard

Grated peel of 1/2 a lemon

1 teaspoon fresh lemon juice

1/4 teaspoon celery seed

1/4 teaspoon onion powder

 

Cut salmon fillet into 4 servings; rinse under cold water. Measure the thickness of the fillets at the thickest point. In a 10 inch skillet bring 1 cup of water to a boil; add salmon and lemon slices. Reduce heat, cover and simmer for 10 minutes per inch of fillet thickness. If fillets are less than 1 inch, reduce cooking time proportionally. Meanwhile, combine remaining ingredients in small saucepan. Heat through, but do not boil. Carefully transfer cooked salmon to plate. Spoon sauce over salmon.

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