1 small lemon, thinly sliced plus additional slices for garnish
2 cups water
1 cup dry white wine
2¼ teaspoons Food Club salt
1¼ pounds Foley fresh salmon fillet
½ cup Food Club lite mayonnaise
3 cup chopped assorted fresh herbs such as chives, dill, tarragon or thyme leaves plus additional for garnish
¼ cup light sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon water
¼ teaspoon Food Club ground black pepper
In large skillet, add dill sprigs, lemon slices, water, wine and 2 teaspoons salt; cover and heat to boiling over high heat. Add salmon, skin side down, to skillet. Cover and cook 7 to 9 minutes or until salmon turns almost opaque throughout and reaches an internal temperature of 145°. Remove salmon from skillet and pat dry with paper towels; remove skin, if desired.
Meanwhile, in small bowl, stir mayonnaise, herbs, sour cream, lemon juice and zest, water, pepper and remaining ¼ teaspoon salt. Serve salmon with sauce garnished with lemon slices and herbs, if desired.