Poached Salmon With Mustard Sauce

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4 2-inch-thick crosscut salmon fillets, skin on (about 3 lb. total), cut in half

1 small onion, coarsely chopped

1 rib celery, chopped

1 carrot, chopped

10 black peppercorns

1 tablespoon salt

1 bay leaf

Juice of 1 lemon

1 cup sour cream

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

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