Poached Salmon with Dill


  • 4 cups water
  • 3/4 cup white wine vinegar
  • 1 bay leaf
  • 1 clove
  • 2 sprigs thyme
  • 1/4 cup parsley
  • 1 tablespoon lemon juice
  • 1/2 leeks, white parts only, chopped
  • 4 6-ounce salmon filets
  • 1/4 cup chopped dill


  • 1 cup sour cream
  • 1/4 cup chopped dill
  • 2 tablespoons course grain mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt


  1. In a shallow pot, heat water, white wine vinegar, bay leaf, clove, thyme, lemon juice, and leeks. When it reaches a boil, reduce the heat and simmer for 30 minutes.
  2. Meanwhile, cube the salmon into 1-inch cubes and skewer on wooden skewers, about 3 pieces for each skewer. Season with salt and pepper.
  3. Once the poaching liquid has simmered for 30 minutes, gently place the salmon skewers in the liquid and cook until opaque, about 2 minutes. Remove and sprinkle with dill. Set in the refrigerator to chill.


  • Mix together all of the ingredients and serve. Garnish with a sprig of dill.