Poached salmon with a creamy dill sauce

This recipe courtesy of Scott Cooks Salmon

For the Salmon

Slice the onion, bell pepper and lemon a bit less than 1/4 inch thick. Put them all in the bottom of a pan and add any herbs you like. My favorites are fresh thyme and dill.

Nestle the salmon into the pan.

Pour wine (or a wine/water mixture) up to the top of the fish and scatter peppercorns into the pan.

Bring to a simmer for about 15 minutes. The time depends on the thickness of your salmon and how done you like it. You can test doneness by using a butter knife to see if the salmon flakes.*

Remove the salmon from the liquid. Tent it if you want it warm. You can also refrigerate the fish and serve it chilled.

*Note: the USDA recommends cooking salmon to an internal temperature of 145°F.

For the Sauce

Reduce the remaining liquid to 1/2 cup.

Mix the yogurt or sour cream, dill and lemon juice and add salt to your taste. Whisk the reduced poaching liquid into the yogurt or sour cream.

Put a bit of sauce on the salmon and pass the rest for those who really like to glom it on. Serve the fish with any vegetable or simple salad you like.