Poached Salmon with Creamy Herb Sauce
2 cups dry white wine
2 cups water
3 tablespoons sliced shallots
6 black peppercorns
4 lemon slices
2 parsley sprigs
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 cup mayonnaise
1/4 cup chopped fresh sorrel
1/4 cup sour cream
2 tablespoons chopped fresh chervil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups sugar snap peas, trimmed
8 cups torn Bibb lettuce (about 5 ounces)
For the Salmon, Combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, for 10 minutes. Remove fish from pan. Cover and chill.
For the sauce, Combine all ingredients. Cover and chill.
For other, Cook peas in boiling water 1 minute or until crisp-tender. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.