Salmon Poached in White Wine with a Dijon Dill Sauce

Salmon is an excellent source for omega-3 fatty acids and we have found a method for making it consistently tender and delicious. Please don't purchase farm-raised salmon with color added. Look for wild salmon from a fishery certified by the Marine Stewardship Council which you can always find at Whole Foods. It can be expensive, but worth it for your health. Tip: Remember to cook with wine you love to drink. It not only makes the food taste better, you can use the leftover wine from this recipe to accompany your meal. Or better yet, to accompany you while cooking the meal! (Adapted from Rachel Ray)

3-4 portions of salmon
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh dill, flat leaf parsley, tarragon, and thyme (optionally tied together with kitchen string)

Place salmon fillets in a large deep skillet. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh dill, flat leaf parsley, tarragon and thyme to the pan and set it down into the liquid. Place the pan over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.

Serve with Dijon Dill Sauce

2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Mix ingredients together and serve over (or on-the-side) of the fish.
You can also accompany this with minted new potatoes, and fresh watercress for a balanced meal.

Leftover salmon and mint can be used in the Farfalle with Salmon, Mint and Peas. Leftover dijon dill sauce is excellent with grilled artichokes!