Ingredients
1/2 cup fresh lemon juice (2 juiced halves reserved)
Coarse salt
1 1/2 teaspoons whole black peppercorns
4 salmon steaks (each 3/4 inch thick)
1 small fennel bulb, trimmed and sliced
1 small onion, thinly sliced
1/2 cup finely chopped fresh dill plus 8 sprigs, plus more sprigs for garnish
8 sprigs flat-leaf parsley
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup snipped fresh chives
Freshly ground pepper
Preparation
Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.
