A fish dish, too die for. . .Poached Salmon with Dill Sauce

May Day, May day. . . this is for all the non meat eaters out there, though I don't get it. . .but, here is a great fish dish that is simple, delicious, and, of course, too die for.

Ingredients

• Fresh Salmon Fillets, usually at any grocery
• 2 Lemons
• 8 ounces of yogurt
• 2 Tablespoons of Sour Cream
• A Bunch of Fresh Dill
• 1/4 cup of chopped red onion
• 1 tablespoon of red wine vinegar
• salt and pepper

Directions

In a Lasagna style pan or any pan that you can place the salmon filets and cover completely with water, place filets in the pan and do just that, cover with water. Squeeze the juice of one lemon in the water and season with a bit of salt and pepper. Place pan in the oven at 375 degrees for 25 minutes. While the fish is cooking, time for the sauce. In a medium sized bowl mix the yogurt, sour cream, chopped dill, red onion, and vinegar. Season to taste and place in refrigerator to chill. Once the salmon is finished (it will have changed colors and be pink all the way through), carefully remove from the oven and place in your sink. Carefully run cool water in the pan trying not to directly hit the filets until the fish cools enough to handle. At this point, if the fish has skin, you should be able to remove it and discard. Place the fish on a plate and serve with sauce and lemon wedges.

Tips and Precautions

• The fish is very delicate, treat it that way
• The smaller the pieces are, the easier to work with
• There is no need to remove the skin
• Practice will make removing the skin easier, if you come up with a better or different method, let us know
• I prefer the fish cold(so chill it before serving), but many enjoy it right out of the oven hot
• Add a few tablespoons of mayonaisse for a richer sauce
• Try seasoning the water with Old Bay Seasoning for a tasty twist
• To make sure the fish is cooked, check the center of a filet with a knife and make sure fish is pink throughout