Ingredients:
4 10 oz. Salmon Fillets
Sauce:
1/2 cup sour cream
1/4 cup heavy cream
2 cucumbers, seeded and chopped
2 Tbsp fresh Chives or Mint, chopped
1 Tbsp fresh Celery leaves, chopped
salt and freshly ground black pepper, to taste

3 cups dry white wine or fish broth
1 onion, sliced
1 celery stalk, sliced
2 garlic cloves, peeled and smashed
6 sprigs parsley, fresh
6 sprigs dill, fresh or 1 tsp dried
6 black peppercorns
1 bay leaf

Directions:
1. In a medium bowl, combine the ingredients for the sauce and mix well. Refrigerate until needed (up to 4 hours).
2. In a large, deep skillet with a tight-fitting cover or a fish poacher, bring the wine or broth, onion, celery, garlic, parsley, dill, peppercorns, and bay leaf to a boil over high heat. Reduce the heat to medium and simmer the mixture for 15 minutes.
3. Add the fish, cover the pan, and reduce the heat to low. Cook the fish, making sure the water stays at a bare simmer, until it is done to taste, about 6-9 minutes.
4. Using a slotted spoon or a metal spatula, lift the fish out of the liquid and place on a paper-towel-lined plate. Let drain for a minute or so, then transfer the fillets to a serving dish.
5. Serve immediately, with the sauce on the side.