Simple Poached Salmon with Remoulade

This is a fabulous brunch dish. You can make it the night before and plate it up right before your guests arrive. They will never know you haven't slaved away all morning.

Makes 6 servings

For Salmon:

1 side of salmon (3-4 pounds)
4 lemons
1 yellow onion, ¼ inch thick slices
4 cloves garlic, crushed
½ cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley

For Remoulade:

1 cup mayonnaise
1 tablespoon capers, roughly chopped
1½ tablespoon lemon juice
1½ teaspoon chopped fresh dill
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Heat oven to 425°.

To prepare the salmon: Slice 1 of the lemons into rounds. Arrange onion and lemon slices in the bottom of a large roasting pan along with the garlic cloves and lay salmon fillet on top. Pour the juice of 2 lemons and the white wine over the salmon fillet. Season salmon with salt, pepper and 1 tablespoon of chopped dill. Seal roasting pan with aluminum foil and poach in the oven for 20 minutes. Turn oven off and leave salmon in oven for 10-15 minutes more. Remove from oven, cool, and then chill.

To make the remoulade: combine mayonnaise, capers, lemon juice, dill, garlic, salt and pepper in a small bowl and chill.

Serve salmon on a large platter and garnish with fresh dill, parsley, the wedges of a lemon, and premoulade on the side.