Poached Salmon with Dijon Dill Sauce

Recipe from Kiki (Rachel Ray)

Ingredients

• 8 (6-ounce) portions salmon fillets

• 2 cups dry white wine

• 2 to 3 cups water

• 1 bay leaf, fresh or dried

• Bouquet of fresh tarragon, dill, and parsley sprigs, tied with kitchen string

Sauce

• 2 cups sour cream

• 2 tablespoons prepared Dijon mustard

• 1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Directions

Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.

Make sauce. Combine sour cream with Dijon mustard and chopped herbs in a small bowl.