Prepare the dill-mustard sauce up to two days ahead. You can also poach the salmon a couple of hours ahead and serve it chilled, if you prefer. Take care to cook the fish over even heat, and maintain a constant, steady temperature.
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)
How to Make It
To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
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.
Wine note: Poached salmon is naturally rich and meaty. In this dish, it gets a kick from the delicious pungency of dill and mustard. A great wine companion needs to be able to counterbalance all three. For its precise, clean flavors and rush of citrus, I love the King Estate Domaine Pinot Gris from Oregon. The 2007 is about $ —Karen MacNeil
Outstanding. We usually make the maple-glazed salmon, but decided to try this tonight. Followed the recipe. Very flavorful, looks great, and is easy. Did not make the sauce and am not sure it is necessary. Served with mashed potatoes and sugar snap peas, and taking another's advice, Gnarly Head Pinot Grigio.
This is a simple, elegant summer meal that always comes out well even if you vary the ingredients to accomodate what's in your frig. It's perfect with a big salad and a chilled sauvignon blanc.
I've cooked the salmon with only a small amount of wine - and gently poached it without being too particular about temp, and I've used greek yogurt and non-fat sour cream in the sauce (at different times). It always comes out well.
Moist and flavorful! I cut back the wine by 1.5c to save $ (and leave some to drink!) and it did not suffer for taste. It was a bit tricky to keep the water at 150, but my oil therm. helped. Made the sauce w/ fage greek yogurt. Served it w/ Fingerling Potato Salad w/ Gremolata Dressing (July 08) for a light, refreshing summer meal.
Loved this recipe! Was very easy to prepare as well. I followed the recipe to the T, and used Yellow Tail Chardonnay for the wine... it came out great. Husband loved it, too. Will definitely be making this one again.
Followed recipe exactly, used Gnarly Head 2008 Pinot Grigio from California for the wine, and this dish was wonderful!!! my husband was a commerical fisherman and is Very picky about fish and he was very impressed and said to make it again, would certainly serve when company comes over.
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