Poached Salmon with Dill and Sour Cream Sauce | America's Test Kitchen

Ingredients

• 2 lemons
• 2 tablespoons minced fresh dill fronds, plus 8-12 dill stems
• 2 small shallots, minced (about 4 tablespoons)
• 1/2 cup dry white wine
• 1/2 cup water
• 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
• 1 tablespoon Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons unsalted butter
• Salt and ground black pepper