The secret to beautifully poached salmon is to NOT overcook it. It should be slightly pink in the center when you take it off the heat. By the time you eat it is will be perfectly done.
1 TBS vegetable oil
1 onion, chopped
2 cups fish stock
1 TBS lemon juice
1 cup dry white wine
2 TBS capers, drained and rinsed
Juice of 2 oranges
1 cup sour cream
4 salmon fillets
3 TBS parsley, chopped
1 orange, sliced into thin rounds
Heat vegetable oil and butter in a large skillet on medium heat. Add onions. Cook until soft and translucent, about 5 minutes.
Add fish stock, lemon juice, wine and capers. Simmer until liquid is reduced by half.
Add orange juice and sour cream. Bring to a simmer. Add salmon and reduce heat to low. Cook salmon, covered for 5-8 minutes until done. Sprinkle with parsley. Remove salmon and cover with foil. Turn up the heat and simmer the sauce for 5 minutes.
Serve in a pool of orange sauce and garnish with orange slices.