Poached in a lemon and herb flavored bath of white wine and water, this gently steamed salmon is ready for eating in just 15 minutes or less. Save the poaching liquid and add Dijon mustard, sour cream, and a few pats of butter for the a sauce every one will love.
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2lemons, (one cut into 1/4-inch slices and the other cut into wedges)
2tablespoonsminced fresh dill plus 8 to 12 dill stems
1large shallot, minced and divided
4piecessalmon fillets, 1 1/2 inch thick (about 2 pounds)
Kosher salt and freshly ground black pepper
Arrange lemon slices in a single layer in a large skillet. Top with half of the minced dill, the dill sprigs, plus half of the diced shallots, about 2 tablespoons. Add the wine and water, then top the lemon slices with the salmon pieces.
Set the skillet over high heat and bring to a rolling simmer, then reduce heat to low, cover, and cook until the center of the salmon is still transparent when checked with the tip of a paring knife, and registers 125 degrees F, or medium rare. This will take about 11-15 minutes.
Remove the pan from the heat. Use a spatula to carefully transfer the salmon and lemon slices to a serving dish and discard the dill sprigs. Tent the salmon with aluminum foil.
Return the pan with poaching liquid to high heat and simmer until the liquid has reduced to 2 tablespoons, about 5 minutes. Whisk in the remaining shallots and the Dijon mustard and simmer until thickened, about 4 minutes. Whisk in the sour cream and butter and season with kosher salt and freshly ground black pepper. Add lemon juice to taste and simmer until thickened, about 1 minute. Whisk in the remaiining minced dill.