Chilled Salmon With Green Mayonnaise Dressing
|Water||4 Cup (64 tbs)|
|Salmon steaks||6 Small (Each 1/2 Inch Thick)|
|Cucumbers||2 Large, thinly sliced|
|White vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced|
|Green mayonnaise||1 Cup (16 tbs)|
|Romaine lettuce leaves||4|
1. In 12-inch skillet over high heat, heat water and 1 tablespoon salt to boiling. Add 3 salmon steaks to boiling water; heat to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes, until salmon flakes easily when tested with a fork. With slotted pancake turner, carefully remove each salmon steak from water; drain salmon (still held on pancake turner) on paper towels; place on large platter. Repeat with remaining salmon steaks. Cover platter and refrigerate until salmon steaks are well chilled, about 1 1/2 hours.
2. Meanwhile, prepare cucumbers: In medium-sized bowl, with rubber spatula, combine cucumber slices with 1 tablespoon salt; let stand 30 minutes. Drain cucumbers; with spoon, press out extra liquid. Add vinegar, sugar, pepper, and onion; gently toss to mix well. Cover and refrigerate.
3. Prepare Green-Mayonnaise Dressing; spoon into small bowl. Cover and refrigerate.
4. To serve, line large platter with lettuce leaves. Drain cucumbers. Arrange cucumbers and salmon steaks on lettuce leaves.