Cold Poached Salmon Salad with Dill Dressing

For the salmon:

skinless salmon fillet (about 1-inch thick)

dry white wine

sprigs fresh dill

scallions, cut in half lengthwise

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For the salad:

head butter lettuce, leaves separated

leftover cooked brown rice

of a hothouse cucumber, halved lengthwise and thinly sliced

cherry tomatoes, halved

Extra virgin olive oil, kosher salt, and freshly ground black pepper

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For the dill dressing:

sour cream or Greek yogurt

scallion, chopped, plus more for serving

chopped fresh dill, plus more for serving

lemon juice

kosher salt