Poached Salmon with Dill Sauce

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.

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