Poached Salmon Salad

4 salmon fillets
1 bay leaf
½ cup chopped celery
¼ cup chopped onion
¼ cup chopped carrot
sea salt and fresh ground black pepper to taste
½ cup white wine
2 teaspoons fresh dill weed, roughly chopped

Preheat oven to 350 degrees. In baking dish place all ingredients including the salmon. Add water to cover half way up. Cover with parchment paper and poach for 15 minutes in oven or until temperature of salmon reaches 145 degrees. Cool salmon at least one hour.

CUCUMBER SAUCE
1 cup cucumber, peeled, cored and diced to ¼”
¾ cup sour cream
2-teaspoons fresh dill weed
1-tablespoon fresh lemon juice
4 mint leaves, chopped
1/8 teaspoon nutmeg
2 teaspoons capers
2 teaspoons lemon zest
sea salt to taste
8 cups assorted lettuce leaves, roughly chopped

Mix all ingredients in a bowl with a spatula. Arrange lettuce on four plates. Top with chilled salmon fillet and then top with dill sauce to taste. Serve immediately.