Poached Salmon with Dill Sauce
- 1/2 cup fresh lemon juice
- 2 juiced lemon halves reserved
- 1 Tbsp. kosher salt
- 2 tsp. whole black peppercorns
- 4 salmon steaks, ¾” thick
- 1 sm. fennel bulb, sliced thin
- 1 sm. onion, sliced thin
- 1/2 cup finely chopped fresh dill, plus more sprigs for garnish
- 8 sprigs flat-leaf parsley
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup snipped fresh chives
- Freshly ground pepper
- Bring 6 quarts water, 6 tablespoons lemon juice, the lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
- Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold the parchment to make a packet. Repeat the process to make another packet.
- With kitchen twine, tie one packet to a wire rack; place in the pot. Cover; poach until cooked through, about 10 minutes. Use tongs and a spatula to transfer the rack to a rimmed baking sheet.
- Carefully open the packet. Remove skin and any brown fat; discard.
- Transfer the fish to a platter, discarding the vegetables; cover. Cook the other packet. Reserve one tablespoon cooking liquid.
- Whisk the mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl.
- Stir in the chopped dill and chives; season with salt and pepper.
- Garnish the salmon with dill sprigs; serve with sauce.
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