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!
 lemons2 whole
 dill stems8 pieces
or more to taste, up to 12 in total
 shallots1 whole
small in size, minced to yield about 2 tablespoons
 water 1/2 cup
 dry white wine 1/2 cup
 salmon4 pieces
about .5 pound each
 dijon mustard1 tbsp
 shallots1 whole
small in size, minced to yield about 2 tablespoons
 sour cream2 tbsp
 lemon1 wedge
 butter2 tbsp
 dill2 tbsp
fronds only, minced
 salt and pepper
 lemon4 wedges


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.

adapted from the May & June 2008 issue of Cook's Illustrated