Poached Salmon with Dill Horseradish Sauce

Ingredients

• 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
• Sliced chives, to garnish

Directions

1. For the Poached Salmon: Fill a kettle with water, bring it to a boil, and take it off the heat. In a large skillet, combine the white wine, vegetable stock (or water), onion, dill, sage leaves, and bay leaves, then warm everything until the liquid is simmering. Squeeze the lemon quarters into the skillet as you add them, and continue simmering for another 15 minutes. Add salt and pepper to taste.
2. Set the salmon into the simmering liquid with the skin side facing down. If the fish is not covered, pour in enough of the hot kettle water to cover it. Cook the salmon until it is just cooked through, about 8 minutes. Lift it out of the liquid and let it rest for 15 minutes.
3. For the Dill Horseradish Sauce: Stir together the dill, horseradish, lemon juice, sour cream, and mayonnaise in a small bowl, then season with salt and pepper to taste.
4. Portion the salmon onto 4 plates, spoon the dill horseradish sauce over the top, and finish with chives. Serve with a light green salad and a light white wine.