Ingredients

serves 4

　　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

　　

Step 1

Bring 6 quarts water, 6 tablespoons lemon juice, the lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.

　　

Step 2

Season 2 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 the parchment to make a packet. Repeat the process to make another packet.

　　

Step 3

With kitchen twine, tie one packet to a wire rack; place in the pot. Cover; poach until cooked through, about 10 minutes.

　　

Step 4

Use tongs and a spatula to transfer the rack to a rimmed baking sheet. Carefully open the packet. Remove skin and any brown fat; discard. Transfer the fish to a platter, discarding the vegetables; cover. Cook the other packet. Reserve 1 tablespoon cooking liquid.

　　

Step 5

Whisk the mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in the chopped dill and chives; season with salt and pepper. Garnish the salmon with dill sprigs; serve with sauce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.