Light, healthy and easy to make! Plus chef Rori Trovato says, by poaching the salmon in a broth of white wine, lemon juice, peppercorns and a bay leaf, instead of marinating or encrusting it, the salmon's flavor is heightened rather than masking it.
Servings: Makes 4 servings
  • 1 cup sour cream
  • 2 tablespoons chopped fresh dill
  • 1/4 cup fresh lemon juice , plus 1 lemon quartered for garnish
  • 1 teaspoon kosher salt
  • 2 cups dry white wine
  • 1 whole bay leaf
  • 6 black peppercorns
  • 4 (5- to 6-ounce) salmon fillets
  • Directions
    In a medium bowl, combine sour cream, dill, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Mix well, then set aside.

    In a large deep-frying pan, pour in wine and 1 cup water. Add remaining 3 tablespoons lemon juice, bay leaf and peppercorns. Bring to a boil; reduce to simmer for 10 minutes. Add salmon and season with remaining 1/2 tsp. salt. Cover and cook 8 minutes. Remove pan from heat; keep covered 3 to 4 minutes. Remove salmon with slotted spatula. Serve warm with dill sour cream, or chill 1 hour, or up to 1 day.


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