1 small lemon, thinly sliced plus additional slices for garnish
2 cups water
1 cup dry white wine
2-1/4 teaspoons Food Club salt
1-1/4 pounds Foley fresh salmon fillet
1/2 cup Food Club lite mayonnaise
1/3 cup chopped assorted fresh herbs such as chives, dill, tarragon or thyme leaves plus additional for garnish
1/4 cup light sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon water
1/4 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 1/4 teaspoon salt. Serve salmon with sauce garnished with lemon slices and herbs, if desired.