[food/drink] poached salmon with peppercorn-ginger-orange sauce

SALMON:
2 C water
1 C dry white wine
4 slices fresh ginger, scraped with a knife [why?]
1 Tbsp black peppercorns
1 bay leaf
3-4 lbs salmon fillet(s) [we used much less]

SAUCE:
1/2 C sour cream
1/4 C mayonnaise
2 tsp Dijon mustard
1.5 Tbsp grated fresh ginger
1 tsp grated orange zest [we used blood orange]
2 Tbsp orange juice [ditto]
1.5 Tbsp green peppercorns [we used capers]
1/2 tsp sugar
1 Tbsp white wine vinegar

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