Salmon with Creamy Herb Sauce

By carvalhohm

Ingredients

• 1/4 cup vertically sliced small onion
• 2 lemons, sliced
• 10 black peppercorns
• 2 bay leaves
• 1 cup fat-free, less-sodium chicken broth
• 1 cup dry white wine or fat-free, less-sodium chicken broth
• 4 (6-ounce) skinless salmon fillets (about 1-inch thick)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper
• 1/4 cup light mayonnaise
• 1/8 cup reduced-fat sour cream
• 1 tablespoon chopped fresh parsley
• 1/2 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Preparation

Step 1

Place first 4 ingredients in 5-quart oval slow cooker; add chicken broth and wine.

Cover and cook on HIGH setting 2 hours. Meanwhile, sprinkle salmon with garlic salt and red pepper; cover and chill.

Stir together mayonnaise and remaining 6 ingredients in small bowl; cover and chill herb sauce.

Place salmon on top of shallots and lemon slices; cook on HIGH setting 30 to 45 more minutes or until desired degree of doneness. Carefully transfer salmon to serving platter, using large spatula. Serve with creamy herb sauce.