To poach salmon, boil enough water to cover fish in a pan (I use a fish poacher but you could also use a large, wide, deep skillet that has a cover), along with about a cup of white wine, some salt and pepper. Immerse the fish in it and cook for about 10 minutes per inch of thickness. So a salmon fillet that is about 1 1/2 inches thick in the middle would cook for about 15 minutes. Check for doneness by inserting the tip of a sharp knife or fork into the middle. Do not overcook! Especially if you have a nice piece of Wild Alaskan Salmon, which is high on the chart of sustainability! Spoon this mustard dill sauce over the fish on the plate. I used dried dill, but if you have fresh dill this dish will taste even better. Put a whole bunch in after chopping it! Maybe a half cup of fresh dill would be the right amount.
