For the Salmon:
1 tablespoon white vinegar
Table salt
4 (6-ounce) fillets salmon
For the sauce:
1 cup packed fresh dill
1 small green onion
½ cup mayonnaise
½ cup sour cream
1 tablespoon white vinegar
Special equipment:
Blender or food processor
To poach the salmon, in a wide, deep skillet with a lid, add 1 inch of water. Add the vinegar, and bring the liquid to a boil over medium heat.
Lightly salt the salmon, and add it, skin side down, to the poaching liquid.
Cover, reduce the heat until the liquid barely simmers, and cook for 5 to 10 minutes, until the fish is cooked through. The cooking time will depend on the thickness of the salmon fillets.
While the salmon is cooking, make the dill sauce. In a blender or in the bowl of a food processor, combine the dill, green onion, mayonnaise, sour cream, and vinegar. Process until smooth.
Using a slotted spoon, remove the cooked salmon from the skillet. Serve topped with the dill sauce.
