Ingredients:
2 cups water
1 cup of dry white wine
4 slices fresh ginger, flatted with side of knife
1 tablespoon black peppercorns, bruised
1 bay leaf
One salmon fillet (about 3-1/2 to 4-pounds)
Salt
½ cup sour cream or buttermilk
¼ cup mayonnaise
2 teaspoons Dijon style mustard
1-1/2 tablespoon grated peeled fresh ginger
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1-1/2 tablespoon drained pickled green peppercorns or capers
½ teaspoon sugar
1 tablespoon white-wine vinegar
Braised onion ribbons with celery and sliced baked potatoes with parsley butter as accompaniments

Directions:
Preheat oven to 400-degrees.

In a small saucepan, bring the water and wine to boil with sliced ginger, black peppercorns and bay leaf. Let mixture stand, off heat, for five minutes. In a large buttered baking dish, arrange salmon, skin-side down, and sprinkle with sat to taste. Add wine mixture and poach salmon, covered tightly with foil, in middle of preheated oven for 20 to 25 minutes or until it just flakes and cooks through.

Meanwhile, prepare sauce:
In bowl, whisk together sour cream, mayonnaise, mustard, peeled ginger, zest, juice, drained green peppercorns, sugar, vinegar and salt to taste. Let mixture stand at room temperature 20 minutes to let flavors develop.

Serve salmon with sauce, onion ribbons and potatoes.

Recipe makes six servings.