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