Steeped Salmon With Chive and Dill Sauce

Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber.The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen.Fresh chives and dill in a creamy sauce add a divine flavor to the dish.The salmon can be served hot, cold or at room temperature.

Fish: Place fish in a large shallow pan with a tight fitting cover.
Add enough water to cover the fish by 1.5 inches, then remove the fish and set aside.
To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
Remove the pan from the heat, add the fillets and cover pan tightly.
Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
Note: for thicker fillets you will need to add the salmon to the and simmer until partially cooked before removing from the heat and covering.
Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go.Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

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