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Wine-Poached Salmon With Mustard-Dill Sauce

DIRECTIONS

To prepare the fish, rinse the fish, and pat it dry. Remove the rack from a large poacher, and place the fish on the rack. Or, if you are using a roasting pan, rest the fish, skin side down, on three 12-inch-long doubled strips of aluminum foil arranged so that the ends of the strips extend up from the sides of the fillet to the top of the pan.
Place all the remaining ingredients for the fish in the poacher or pan, and bring them to a boil. Simmer the poaching liquid for 5 minutes, then lower the fish into the poacher or pan. Bring the liquid back to a boil, immediately reduce the heat to medium-low, cover the poacher or pan tightly (if necessary, seal the pan with aluminum foil), and gently simmer the fish for 8 to 10 minutes (depending upon the thickness of the fillet) or until the fish is opaque all the way through.
Remove the fish to a platter, allowing all the liquid to drain away, and, if foil strips were used, slide the foil out from under the fish. Allow the fish to cool briefly, cover it with plastic wrap, and refrigerate it until about 20 minutes before serving time (the fish is best served at room temperature).
To prepare the sauce, combine all the sauce ingredients in a small bowl. Cover the bowl, and chill the sauce until serving time.
To serve the fish, slice the fish into portions, placing each portion on an individual plate. (If the fillet was not skinned, remove the skin as you slice each portion.) Place a dollop of sauce on each plate (see "Serving suggestion").