Poached salmon with dill and sour cream sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Yildiz100 on August 01, 2021

    Made this again and the sauce was bitter, presumably from the whole sliced lemon. I don't remember having this problem the first time.

  • Yildiz100 on May 24, 2019

    I had only 1.25 pounds of salmon (recipe calls for 1.75 to 2 pounds) and it was a good thing. There was just exactly enough sauce. Wouldn't have been enough for the full amount for our taste. Sauce was delicious -maybe too tart for some but I thought it was a good complement to the salmon. Note: the shallot is added in 2 stages and as I was short of it, I didn't add the second half. Was fine like this.

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