Poached Salmon

By Dottiejk

Ingredients

• 2 lemons
• 8-12 dill stems
• 2 small shallots, separated; minced
• 1/2 cup dry white wine
• 1/2 cup Water
• 1-2 pounds salmon fillets; 1-1/2 inch thickest part
• Salt
• pepper
• 1 tablespoon dijon mustard
• 2 tablespoon sour cream
• 2 tablespoon unsalted butter
• 2 tablespoon fresh dill fronds; minced

Preparation

Step 1

1. Cut top and bottom off 1 lemon; cut into 8 to 10 1/4 inch slices. Cut
remaining lemon into 8 wedges and set aside. Arrange lemon slices in
single layer across bottom of 12-inch skillet. Scatter dill stems and 2
tablespoons minced shallots evenly over lemon slices. Add wine and water.

2. Place salmon fillets in skillet, skinned-side down, on top of lemon
slices. Set pan over high heat and bring liquid to simmer. Reduce heat to
low, cover, and cook until sides are opaque but center of thickest part is
still translucent (or until instant-read thermometer inserted in thickest
part registers 125 degrees), 11 to 16 minutes. Remove pan from heat and,
using spatula, carefully transfer salmon and lemon slices to paper
towel-lined plate and tent loosely with foil.

3. 3. Strain cooking liquid through fine-mesh strainer into medium bowl;
discard solids. Return strained liquid to skillet; whisk in 1 tablespoon
Dijon mustard and remaining 2 tablespoons shallots. Simmer over high heat
until slightly thickened and reduced to 2 tablespoons. 4 to 5 minutes.
Whisk in 2 tablespoons sour cream and juice from 1 reserved lemon wedge;
simmer 1 minute. Remove from heat; whisk in 2 tablespoons unsalted butter
and 2 tablespoons minced fresh dill fronds. Season with salt and pepper.

4. Season salmon lightly with sale and pepper. Using spatula, carefully
lift and tilt salmon fillets to remove lemon slices. Place salmon on
serving platter or individual plates and spoon sauce over top. Serve,
passing reserved lemon wedges separately.