1/2 cube butter
4 salmon steaks
Chabli
Chicken or fish stock
1 onion, sliced
1 lemon, sliced
1 tbsp. parsley flakes
1 tsp. dill

Spread butter on bottom of pan. Place onions over butter. Place salmon on onions. Place lemon slices on salmon. Sprinkle with parsley. Sprinkle with dill. Pour wine in pan until it covers pan 1/2 inch deep. Pour stock just to the top of the fish. Bring to boil. Reduce and poach 10 minutes. Serve with a dollop of curry mayonnaise. Serves 4.