Steeped Salmon With Dill-Caper Sauce Democrat & Chronicle Yield: 4 servings 2 cups water 1 cup dry vermouth or dry white wine, such as chardonnay 1 lemon 1 dry dill branch 1 Tbsp. salt 1 tsp. whole black peppercorns 4 salmon fillets, about 6 ounces each 1 Tbsp. minced fresh dill 1 Tbsp. capers ½ cup regular or low-fat mayonnaise Heat the water and wine in a large, heavy skillet over high heat. Cut lemon in half; squeeze 1 tablespoon juice from one half into a small bowl; set aside. Cut lemon into thin slices; reserve four for garnish. Add remaining slices to the skillet. Add the dill branch, salt and peppercorns to the skillet. Heat to a boil; reduce heat to simmer. Cook 10 minutes. Add fillets to skillet, skin side up; cover skillet with foil; simmer 4 minutes. Remove skillet from heat; remove foil. Turn fillets. Cover skillet; let stand, off heat, until salmon in done, 5-8 minutes. Stir the dill and capers into the mayonnaise in a small bowl; stir in reserved lemon juice.

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