This classic Scandinavian dish was a perfect dinner on a 115 degree day in Arizona. The salmon was cooked in a poaching liquid of water, wine, onion, celery, garlic, lemon juice, fresh sprigs of thyme and whole peppercorns. The liquid is simmered for 30 minutes before adding the salmon; it was so pretty I had to take a picture of it. The dill sauce was simply sour cream, finely chopped shallots, fresh dill and lemon juice. The salmon and dill sauce must be chilled for several hours prior to serving. I love this dish - healthy and so easy to make!
That looks so good! Love reading your blog Diane
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