serves Serves 4, active time 20 minutes, total time 35 minutes
For the Poached Salmon:
2 cups white wine
2 cups vegetable stock (or water)
2 onions, coarsely chopped
1 small bunch dill
5 sage leaves
3 bay leaves
2 lemons, quartered
Kosher salt and cracked black pepper
2 pounds salmon filet
For the Dill Horseradish Sauce:
2 tablespoons finely chopped dill
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
Kosher salt and cracked black pepper
Sliced chives, to garnish
Procedures
For the Poached Salmon: Bring a kettle of water to a boil then remove from heat. Heat white wine, vegetable stock (or water) onion, dill, bay leaves to a large skillet and bring to a simmer. Add lemon quarters to liquid squeezing each one into the skillet before adding it, then simmer for an additional 15 minutes. Season to taste with salt and pepper.
Add salmon, skin side down to the simmering liquid. Using the hot water from the kettle add additional water if necessary to cover the salmon. Cook until salmon is just cooked though, about 8 minutes. Remove from liquid and let sit for 15 minutes.
For the Dill Horseradish Sauce: In a small bowl mix together dill, horseradish, lemon juice, sour cream, mayonnaise and season to taste with salt and pepper.
Divide the salmon between 4 plates, then top with dill horseradish sauce and sprinkle with chives. Serve with a light green salad and a light white wine.