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Ingredients
- 4 fillets center-cut salmon fillets, approximately 6 oz each
- 4 cups water
- 1 cup dry white wine
- 1 lemon, thinly sliced
- 1 shallot, sliced
- 4 sprigs fresh dill sprigs
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp kosher salt
- ½ sour cream or crème fraîche
- ¼ mayonnaise
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp Dijon mustard
- 1 tbsp chives, minced
- ¼ kosher salt
- black pepper, to taste
Instructions
Combine water, wine, lemon slices, shallot, dill sprigs, bay leaf, peppercorns, and salt in a wide sauté pan.
Bring just to a simmer.
Reduce heat. Gently simmer aromatics for 5 minutes.
5 minLower salmon into the liquid.
Maintain a bare simmer. Do not boil aggressively. Poach salmon approximately 8–12 minutes depending on thickness.
10 minRemove carefully using a slotted fish spatula. Rest briefly.
For the sauce: combine sour cream, mayonnaise, dill, lemon juice, lemon zest, Dijon, chives, salt, and pepper.
Serve salmon warm, at room temperature, or chilled with lemon-dill sauce.
Nutrition per serving
310
Calories
32g
Protein
4g
Carbs
16g
Fat
Chef's Notes & Storage
Excellent chilled or gently reheated. Can be made ahead — store poached salmon and sauce separately in the refrigerator.
Part of:Salmon Recipes
