cook's illustrated shallow poached salmon with dill & sour cream sauce

2 whole lemons
8 pieces dill stems
or more to taste, up to 12 in total
1 whole shallots
small in size, minced to yield about 2 tablespoons
1/2 cup water
1/2 cup dry white wine
4 pieces salmon
about .5 pound each
1 tbsp dijon mustard
1 whole shallots
small in size, minced to yield about 2 tablespoons
2 tbsp sour cream
1 wedge lemon
2 tbsp butter
2 tbsp dill
fronds only, minced
salt and pepper
4 wedges lemon
Slices of lemon lift the salmon off the bottom of the skillet resulting in flavor-filled yet delicately poached fish. This recipe then turns the poaching liquid into a flavorful, delicious sauce. Amazing!
Cut 1 lemon into 1/4-inch slices, remove the ends. Cut the other lemon into wedges and reserve. Distribute the lemon slices, dill stems, and shallots onto the bottom of the skillet. Add the water and wine.
Set the salmon pieces, skin side down, on top of the lemons in the skillet. Warm the skillet over high heat until the liquid starts to simmer, then reduce the heat to low. Cover and cook for about 11-16 minutes until the salmon reaches an internal temp of 125°F.
Line a plate with paper towel, then transfer the salmon onto it. Tent with foil to rest. Strain the cooking liquid into a measuring cup to separate it from the solilds.
Add the poaching liquid back into the skillet. Whisk in the dijon and shallots, then reduce over high heat for about 4-5 minutes until you have about 2 tablespoons of thickened sauce.
Whisk in sour cream and lemon juice and simmer for 1 minute.
Remove the skillet from heat, then whisk in unsalted butter and minced dill. Season with salt and pepper.
Transfer the poached fillets to serving plates and garnish with sauce and lemon wedges.
source: adapted from the May & June 2008 issue of Cook's Illustrated