Ingredients
Units
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- 2 cups court boullion* or 1 cup vegetable broth and 1 cup water
- 4 (5-6 oz.) salmon fillets, about 3/4-inch thick, without skin
- 3/4 cup sour cream, crème fraiche, or Greek-style plain yogurt
- 1 Tbsp. chopped fresh chives, plus coarsely chopped chives for garnish
- 1 Tbsp. chopped fresh dill, plus sprigs for garnish
- Zest of 1 lemon, plus 2 teaspoons lemon juice, plus more to taste
- 1/2 tsp. pepper, ideally white pepper, plus more to taste
- 1/2 tsp. salt, plus more to taste
Instructions
- In a large skillet over medium heat, bring the court boullion to a gentle simmer. Add the salmon and adjust the heat to maintain barely a simmer. Cover and cook until the salmon is barely opaque throughout, about 8 minutes.
- Meanwhile, in a small bowl, combine the sour cream, chopped chives, dill, lemon zest and juice, salt, and pepper. Add more lemon juice, salt, and pepper to taste and set aside.
- Use a slotted spatula to arrange the salmon on plates or a platter. Dollop the sauce on top and garnish with the coarsely chopped chives and dill sprigs. Serve any remaining sauce on the side.
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Notes
*You can make court-bouillon in about 15 minutes—here’s a recipe from Epicurious and one from the Food Network. But in a pinch, I’ve been known to use a 50-50 mixture of store-bought vegetable stock and water.
