Poached Salmon with Green Peppercorn, Ginger, and Orange Sauce

Preparation Time: 0:45

Serves 6

2 cups water
1 cup dry white wine
4 slices fresh ginger root, flattened with the side of a knife
1 tablespoon black peppercorns, bruised
1 bay leaf
a 3 1/2 to 4 pound salmon fillet

For the sauce:
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh ginger root
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns
1/2 teaspoon sugar
1 tablespoon white-wine vinegar

In a small saucepan bring the water and the wine to a boil with the ginger root, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400oF oven for 20 to 25 minutes, or until it just flakes and is cooked through. (If planning to make the salmon cakes, flake enough of the poached salmon to measure 2 cups and reserve it, covered and chilled.)

Sauce: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the ginger root, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

Serve the salmon with the sauce, the onion ribbons, and the potatoes.