2 cups white wine
2 cups water
1/2 cup snipped fresh dill or 2 teaspoons dried dill crumbled
1 whole bay leaf
5 peppercorns
1/2 teaspoon dried thyme , crumbled
1/2 teaspoon salt
4 salmon fillets (6 ounces each)
1/4 cup heavy cream
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon grated lemon zesr
2 tablespoons lemon juice
1/8 teaspoon ground white pepper
1 . In a large skillet over moderately high heat , bring wine , water , 1/4 cup of the dill , bay leaf , peppercorns , thyme and 1/4 teaspoon of the salt to a boil . Reduce heat to moderately low , add fish , skin side up and cover with a piece of wax paper laid on top . Cook , turning fish over at half time , until fish almost flakes at the touch of the fork - about 7 minutes total .
2 . Remove fish from poaching liquid , cool to room temperature and refrigerate until chilled - about 1 hour .
3 , Meanwhile , in a small bowl , whisk together all reaming ingredients , including the 1/4 teaspoon salt and 1/4 cup of dill .
4 . To serve , remove skin from fish and spoon sauce on top .
