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1
Season both sides of the salmon fillets with salt and pepper.
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2
Pick out a pan large enough to hold the salmon nice and tight in one layer.
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3
Toss the butter into the pan and melt it over medium heat.
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4
Add the garlic and ginger and let them sweat out their flavors for 2 minutes, being careful not to let them brown.
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5
Pour in the wine, water, and the Mutha Sauce.
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6
Then toss in the dill, sage, peppercorns, and mustard seeds.
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7
Bring the mixture to a gentle boil.
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8
Immerse the salmon, skin side down.
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9
Bring the liquid back up to a bubbly boil for 30 seconds.
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10
Cover the pan loosely with a lid and turn the heat way down low.
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11
Simmer for 10 to 15 minutes, til the fish begins to lightly flake.
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12
Gently lift the salmon out onto a plate, and keep it warm in a 140 oven.
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13
Strain out the dill, sage, peppercorns, and mustard seeds, leaving just the poaching liquid in the pan.
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14
Turn the heat up to high and bring to a rapid boil.
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15
Reduce the liquid for 2 minutes.
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16
Make the sauce by whisking the mustard and Mutha Sauce into the poaching liquid.
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17
Add the dill and the pepper.
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18
Divide the salmon into 4 portions, placing each on a soup plate.
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19
Ladle the brothy sauce over each portion and garnish with a sprig of dill.
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20
Now enjoy the dancin flavors of this simple dish.
