Poached Salmon with Dill-Mustard Sauce

By englandt

Ingredients

• Salmon:
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon organic canola mayonnaise (such as Spectrum)
• 1 1/2 teaspoons chopped fresh dill
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons country-style Dijon mustard
• 3 1/2 cups dry white wine
• 2 cups water
• 1/4 cup fresh lemon juice
• 2 cups thinly sliced onion
• 2 dill sprigs
• 4 (6-ounce) salmon fillets, skin on (about 1 inch thick)
• Dill sprigs (optional)
• Lemon wedges (optional

Preparation

Step 1

1. To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.

2. To prepare salmon, heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150°. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150° for 12 minutes or until desired degree of doneness. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired.