Poached Salmon with Dill and Sour Cream Sauce

Name: Poached Salmon with Dill and Sour Cream Sauce
Yield: Serves 4
Ingredients: 2 , lemons; 2 tablespoons, minced fresh dill fronds, plus 8-12 dill stems; 2 , small shallots, minced (about 4 tablespoons); 1/2 cup, dry white wine; 1/2 cup, water; 1 , skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note); 1 tablespoon, Dijon mustard; 2 tablespoons, sour cream; 2 tablespoons, unsalted butter; , Salt and ground black pepper

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

SERVES 4

TIME 50 minutes

Poached Salmon with Dill and Sour Cream Sauce

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