Poached Salmon With Dill-Mustard Sauce

Submitted by Vicki Kaye

"From Cooking Light, 2009."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 4 fillets
• Serves: 4

ingredients

• 2 tablespoons sour cream, reduced-fat
• 1 tablespoon canola mayonnaise, organic, such as Spectrum
• 1 1⁄2 teaspoons dill, fresh, chopped
• 1 1⁄2 teaspoons lemon juice, fresh
• 1 1⁄2 teaspoons Dijon mustard, country-style
• 3 1⁄2 cups white wine, dry
• 2 cups water
• 1⁄4 cup lemon juice
• 2 cups onions, thinly sliced
• 2 dill sprigs
• 4 salmon fillets, 6-oz, skin on, about 1 inch thick

directions

1. To Prepare Sauce: Combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
2. To Prepare Salmon: Heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150 degrees. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150 degrees 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.