1. Cut two 12-inch square sheets of aluminum foil.
2. Place two fillets side by side on each square and fold up the outer edges.
3. Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle.
6. When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce overtop.

Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes.

Sauce

1. Melt the butter over medium heat in a sauté pan.
2. Add the leek, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks are translucent—but not brown.
3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.
4. Remove from heat and let cool.
5. Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.