Poached Salmon with Dill-Mustard Sauce

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.

We used fat free Greek yogurt and fat free mayo in the sauce, and then doubled the amount of mint and dijon and added a bit more lemon juice - a very flavorful sauce for the mild poached salmon!

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.

This was restaurant-quality gourmet and really easy. I used a lot more dill than the sauce called for. It's my new favorite way to cook salmon!

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.