Poached Salmon with Lemon-Dill Sauce

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
• 1½ tsp kosher salt
• ½ cup sour cream or crème fraîche
• ¼ cup 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 tsp kosher salt
• black pepper, to taste

Instructions

1. Combine water, wine, lemon slices, shallot, dill sprigs, bay leaf, peppercorns, and salt in a wide sauté pan.
2. Bring just to a simmer.
3. Reduce heat. Gently simmer aromatics for 5 minutes.
4. Lower salmon into the liquid.
5. Maintain a bare simmer. Do not boil aggressively. Poach salmon approximately 8–12 minutes depending on thickness.
6. Remove carefully using a slotted fish spatula. Rest briefly.
7. For the sauce: combine sour cream, mayonnaise, dill, lemon juice, lemon zest, Dijon, chives, salt, and pepper.
8. Serve salmon warm, at room temperature, or chilled with lemon-dill sauce.

Nutrition

Chef's Notes

Excellent chilled or gently reheated. Can be made ahead — store poached salmon and sauce separately in the refrigerator.

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