Poached Salmon in Dill Sauce with Pasta

This is one of my most-visited recipe pages. I can only guess that it's because poached salmon and fresh dill combine beautifully. It takes a modest effort because the salmon requires poaching; if you'd rather skip the poaching step, use smoked salmon (it needs no cooking) in recipes like Pasta with Smoked Salmon in Vodka Sauce.

Pasta. Select a pasta shape that clings well to flaked salmon such as farfalle (bowties), bugles or rhombi. Dill-flavored pasta is an ideal choice if you can find it. HINT: Plan so that the pasta and salmon finish cooking at the same time.

Salmon. Poach the salmon fillet in the sauce only until it flakes easily with a fork. Overcooking is the greatest risk (fish continues cooking even after removing from the skillet). Dust the salmon with salt and fresh ground pepper 15-20 minutes before poaching.

Total time 45-60 minutes. Serves 4.

SHOPPING LIST:
	Lemon Capers Fresh dill Nutmeg Onion Dry white wine Chicken stock (or water) Bay leaf Salmon fillet Pasta Parsley
Prepare salmon 'dressing'
	Combine in bowl and set aside	2-3 tablespoons unsalted butter, softened 2-3 tablespoons extra-virgin olive oil Grated zest from one lemon 1-2 tablespoons capers, drained and rinsed 1 tsp fresh dill leaves, finely chopped about 1/4 tsp ground nutmeg
Poach the salmon
1	In skillet just large enough to poach salmon fillets side-by-side, sauté lightly (2-3 minutes)	1 tablespoon olive oil 1 tablespoon unsalted butter 1 small onion, finely chopped 1 tsp salt
2	Add, stir, bring to boil, then reduce heat and cook gently 5-10 minutes, uncovered (poaching liquid should be about 1/2" deep)	about 1 cup (8 oz) dry white wine about 1 cup (8 oz) chicken stock (or water) Small palmful fresh dill leaves (don't chop) Juice of 1/2 lemon 1 bay leaf Salt and fresh ground black pepper
3	Add to poaching liquid and cook gently 5-8 minutes—covered— but ONLY until fillets flake easily. Turn fish once midway through cooking.	1 pound salmon fillet(s), skinned and boned
Prepare pasta       14 to 16 oz pasta Cook ALMOST to al dente in at least 4 quarts boiling, salted water (follow package directions)
Combine salmon with dressing
	Put poached fillets in bowl with dressing. With a fork, flake salmon into chunks of a size you prefer. Then gently combine salmon and dressing.
Finish the dish
	Transfer salmon/dressing to pasta serving bowl. Drain pasta, then transfer to pasta serving bowl and toss with salmon mixture. Stir in some poaching liquid and toss (the pasta-salmon mixture should be nicely moist).
Serving: Top servings with finely chopped fresh flat-leaf parsley Pass around ground nutmeg