Dill Sauce

• Bring water to a boil in a steamer large enough to hold the potatoes and the carrots. Steam the vegetables about 12 minutes. You can set aside at this point if you are preparing this part of the meal ahead of time.
• Bring a Dutch oven or large pot of salted water to a boil. Reduce heat to keep the water warm.
• While the vegetables are 'pre-steaming and the water is coming to a boil, heat the cream in a sauce pan over medium/high heat. Allow the cream to reduce to half. Keep warm over low heat till salmon is ready.
• About 12-15 minutes before you want to serve, return the water in the steamer and the Dutch oven to a boil. Add the salmon to the Dutch oven of boiling water, reduce the heat and allow salmon to cook about 8 miutes. At the same time allow the potatoes and carrots to steam a further 8 minutes or so until they are fork tender. Check the potatoes and carrots periodically so they don't overcook. Salmon should be opaque all the way through and flake easily when it is done.

  While the salmon and vegetables finish cooking, increase the heat for the cream to medium, whisk in the butter, add the salt and pepper and dill and mix evenly.
• Divide salmon and vegetables among 4 plates, spoon the dill cream sauce over the salmon and serve.