Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring 6 quarts water, 6 tablespoons lemon juice, the lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
Step 2
Season 2 salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold the parchment to make a packet. Repeat the process to make another packet.
Step 3
With kitchen twine, tie one packet to a wire rack; place in the pot. Cover; poach until cooked through, about 10 minutes.
Step 4
Use tongs and a spatula to transfer the rack to a rimmed baking sheet. Carefully open the packet. Remove skin and any brown fat; discard. Transfer the fish to a platter, discarding the vegetables; cover. Cook the other packet. Reserve 1 tablespoon cooking liquid.
Step 5
Whisk the mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in the chopped dill and chives; season with salt and pepper. Garnish the salmon with dill sprigs; serve with sauce.
