For salmon: Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.) For Mayonnaise: Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.) Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise. Serves 4. Bon Appetit July 1992
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|Serving Size: 1 Serving (2681g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1468 (64%)|
|Amt Per Serving||% DV|
|Total Fat 163.1g||218 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 86.5g|
|Cholesterol 122.3mg||38 %|
|Sodium 3413.3mg||118 %|
|Potassium 2957.3mg||78 %|
|Total Carbohydrate 311g||91 %|
|Dietary Fiber 85g||340 %|
|Sugars, other 226g|
|Protein 28.1g||40 %|
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Calories per serving: 2289
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