Poached Salmon with Dill Sauce

This recipe makes for a delicate and flavorful fish, which pairs nicely with green beans or brown rice.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. lemon juice
  • 1⁄2 tsp. sea salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 2 cups water
  • 1 3⁄4 cups dry white wine
  • 2 lb. salmon fillet with skin
  • 4 cups baby greens


  • In a food processor combine mayonnaise, sour cream, dill, lemon juice, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper; purée until smooth. (Make 1 day ahead if desired; chill and cover.) If making sauce ahead of time, allow sauce to come to room temperature before serving.
  • In a deep 12-inch skillet bring water and wine to a simmer, covered.
  • Cut salmon into 4 pieces and season with 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Submerge salmon skin-side down in pot. Make sure there is enough water to cover salmon. Simmer about 8 minutes or until just cooked through. Do not overcook fish.
  • Using a slotted spatula to drain any excess water, transfer salmon to a platter or dish to cool. Once salmon is cool, remove skin. Let salmon cool to room temperature before serving. Place each fillet on a bed of 1 cup baby greens, then spoon dill sauce over salmon.