Poached Salmon With Dill-Mustard Sauce

• Sauce:
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon organic canola mayonnaise (such as Spectrum)
• 1 1/2 teaspoons chopped fresh dill
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons country-style Dijon mustard
• Salmon:
• 3 1/2 cups dry white wine
• 2 cups water
• 1/4 cup fresh lemon juice
• 2 cups thinly sliced onion
• 2 dill sprigs
• 4 (6-ounce) salmon fillets, skin on (about 1 inch thick)
• Dill sprigs (optional)
• Lemon wedges (optional)

1. To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
2. To prepare salmon, heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150u0b0. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150u0b0 for 12 minutes or until desired degree of doneness. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired.
3. Wine note: Poached salmon is naturally rich and meaty. In this dish, it gets a kick from the delicious pungency of dill and mustard. A great wine companion needs to be able to counterbalance all three. For its precise, clean flavors and rush of citrus, I love the King Estate Domaine Pinot Gris from Oregon. The 2007 is about $ -Karen MacNeil

sour cream, mayonnaise, dill, lemon juice, countrystyle, salmon, white wine, water, lemon juice, onion, dill, salmon, dill sprigs, lemon wedges

Taken from www.myrecipes.com/recipe/poached-salmon-with-dill-mustard-sauce (may not work)