Ingredients

4 - 6 oz (180 g) salmon fillets, fresh or frozen 
1 lemon, thinly sliced
1 medium onion thinly sliced   
6 whole black peppercorns   
1 whole bay leaf   
1/4 cup (50 mL) white wine or water

Dijon Dill Sauce
1/2 cup (125 mL) sour cream    
1 tablespoon (15 mL) Dijon mustard    
1 1/2  teaspoons (7 mL) sugar
1 teaspoon (5 mL) chopped fresh dill
1 tablespoon (15 mL) chopped fresh chives

Cool Cucumber Dill Sauce
1 cup (250 mL) shredded cucumber,     peeled and seeded
1/2 cup (125 mL) sour cream or plain yogurt    
1/4 cup (50 mL) mayonnaise   
1 tablespoon (15 mL)    chopped fresh dill   
1 tablespoon (15 mL)     minced fresh parsley   
1/4 teaspoon (1 mL)    salt
 

Directions

In a microwave-safe casserole dish with a cover, arrange the four salmon fillets with the thickest portion of the fillet towards the outside of the dish. Overlap or tuck under any thinner portion of the filets to ensure more even cooking. Layer the sliced lemon and onion over the salmon. Add the peppercorns, bay leaf and white wine. Cover and microwave on high until the fish becomes opaque and flakes easily with a fork between 8 and 9 minutes. Remove from microwave and let sit for 3 minutes. If using frozen salmon allow additional cooking time.

Dijon Dill Sauce
This sauce complements the poached salmon and the salmon cakes equally.
 
In a small mixing bowl combine all ingredients until well blended. Cover with plastic wrap and chill.

Cool Cucumber Dill Sauce
The cucumber provides texture to this elegant sauce.

In a small mixing bowl combine all ingredients and stir until well combined. Cover with plastic wrap and refrigerate.