Recipe: Poached Salmon with Dill Sauce

POACHED SALMON WITH DILL SAUCE

4 to 5 portions fresh salmon fillets
3 cup dry white wine or chicken broth
6 cups water
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
2 cloves of garlic, minced
2 lemon, juiced
pinch of salt
Garnish and sauce:
FOR THE DILL SAUCE:
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few springs each tarragon, dill and parsley
TO SERVE:
3 lemons, sliced thin
1 avocado sliced thin
dash of paprika

Place salmon fillets in a large deep skillet. Pour wine and water into the pan just the very top of the salmon is exposed. Add a bouquet of a few sprigs each of fresh tarragon, dill and parsley to the pan and set it down into the liquid.

Place the pan 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.

TO PREPARE THE DILL SAUCE:
Combine sour cream with Dijon mustard and chopped herbs in a small bowl.

TO SERVE:
Remove salmon from the cooking liquid with a thin spatula. To serve, place a piece of salmon on a plate and garnish with sauce, avocado, lemons, and paprika.

Source: California Department of Food and Agriculture
From: Cesar Chavez High School; Delano, CA