Oven Poached Salmon
Contributed by Gene and Jenny Nesbeda
Ingredients
- 2 pounds Salmon fillet with skin
- 2 bunches of dill
- 2 lemons
- 1 to 1½ cups white wine
- 16 oz sour cream
Directions
- Preheat oven to 425°.
- Cut off dill stocks placing one set on the bottom of the pan Place Salmon skin side down on the dill stocks. Salt and pepper. Slice 2 lemons thinly and place on top of Salmon Then place one bunch of dill stocks on top of lemons 1 to 1½ cup white wine around the fish
- Seal pan with aluminum foil. Place in oven for 45 minutes
- Remove and let cool to room temperature Serve or place in refrigerator until you are ready to serve (delicious room temperature or cold)
Sour Cream Sauce
- Take 16 oz. Sour Cream (nonfat, reduced fat or regular) Remove the top of the dill off the stock and finely chop. Stir into the sour cream.
- Cover and refrigerate for at least 2 hours
A fabulous compliment with the salmon, either on top of the salmon, or served on your plate to enjoy as little or as much as you like throughout your meal.