Steeped Salmon With Dill-Caper Sauce

In a large, heavy skillet, heat the water and wine over high heat.

Cut the lemon in half; squeeze 1 tablespoon of juice from one half into a small bowl; set it aside.

Cut the lemon into thin slices; reserve four for garnish.

Add the remaining slices to the skillet. Add the dill branch, salt and peppercorns to the skillet. Heat to a boil, then reduce the heat to simmer. Cook 10 minutes.

Add the salmon fillets to skillet, skin side up; cover the skillet with foil and simmer 4 minutes.

Remove the skillet from the heat and remove the foil. Turn the fillets. Cover the skillet; let it stand, off the heat, until the salmon is done, 5 to 8 minutes.

Meanwhile, stir the dill and capers into the mayonnaise in a small bowl; stir in the reserved lemon juice. Serve the sauce with the salmon.