Poached Salmon

• Approximate 3# salmon filet
• 1 cup white wine
• 1 cup water
• Juice of 1 lemon
• Top with capers, parsley, tarragon, dill or whatever you have available.
• SAUCE:
• 1 cup mayonaise
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1/3 cup finely chopped fresh dill
• 1 tablespoon finely chopped fresh tarragon
• 1/2 teaspoon lemon zest

1. If skin is on, place skin side down--otherwise just place with prettiest side up.
2. Squeeze lemon over and garnish with selected herbs.
3. Cover with aluminum foil.
4. Preheat oven to 400. When preheated put the salmon in for 5 minutes. Then turn the oven to 300 for another 25 minutes. Let cool to room temperature to serve.
5. If skin is on, turn over and remove skin.
6. SAUCE:Mix all ingredients early in the day and let meld in refrigerator.

salmon filet, white wine, water, lemon, capers, mayonaise, sour cream, mustard, whole grain mustard, fresh dill, tarragon, lemon zest

Taken from www.epicurious.com/recipes/member/views/poached-salmon-50172995 (may not work)