Poached salmon with fennel relish

Poached salmon with fennel relish

3 cups water
1 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
1 tablespoon whole white peppercorns
1 lemon, cut into 4 sections
2 4-ounce, 1-inch-thick salmon fillets, without skin
1 cup cucumber, peeled, seeded, chopped
1/2 cup fennel, chopped
1/2 cup green onion, chopped
1/2 cup radish, chopped
2 tablespoons sour cream
1 tablespoon Dijon mustard
Salt
White pepper, freshly ground

1. Bring the first six ingredients to a simmer in a heavy saucepan over low heat. Let steep for 15 minutes and then strain into a bowl. Return the liquid to the same pan and bring to a boil. Turn off the heat. Add the salmon and cook for 5 minutes per side. Using a slotted spatula, transfer the salmon to a baking sheet. Cover and refrigerate. This can be made a day ahead.
2. Combine the remaining ingredients in a small bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. When you're ready to serve the dish, place the salmon on plates. Spoon the relish over the salmon and serve.