Poached Salmon with Dill and Sour Cream Sauce

Ingredients
2 lemons
2 tablespoons fresh dill, minced, plus 8 to 12 stems
2 small shallots, minced
¹⁄₂ cup white wine
¹⁄₂ cup water
4 pieces (6 ounces each) salmon
1 tablespoon Dijon mustard
2 tablespoons sour cream
2 tablespoons unsalted butter
Salt and ground black pepper

Instructions
1. Cut one lemon into 8 slices.  Cut other lemon into 8 wedges.  Arrange lemon slices across bottom of 12-inch skillet.  Scatter dill stems and 2 tablespoons shallot evenly over lemon slices.  Add wine and water. 

2. Place salmon in skillet, skin 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 125*F on thermometer, about 11 to 16 minutes.  Remove pan from heat and carefully transfer salmon and lemon slices to paper towel-lined plate.  Tent plate loosely with foil. 

3.  Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes.  Strain cooking liquid through mesh strainer into medium bowl; discard solids.  Return strained liquid to skillet and stir in mustard and remaining shallot.  Simmer over high heat until thickened and reduced to 2 tablespoons, 4 to 5 minutes.  Stir in sour cream and juice from 1 lemon wedge; simmer 1 minute.  Remove from heat and whish in butter and minced dill.  Season with salt and pepper. 

4. Carefully separate lemon slices from salmon and serve salmon with pan sauce, pass remaining lemon wedges at the table if desired. 

Comments
This recipe is from the 2008 Cook’s Illustrated Annual.  It’s a fairly basic salmon preparation and the fish was certainly tasty.  I didn’t think it was anything spectacular, though, and I don’t think it will come to mind when I’m trying to think of a salmon recipe to try out.  This is surprising since Cook’s Illustrated normally doesn’t do me any wrong.  The sauce also went well with the chicken I sautéed for Art. 

Shown here with Salt Potatoes with Butter and Herbs.