1 (8 oz.) salmon fillet

POACHING LIQUID:

3 c. water
3 c. white wine
1 carrot, diced
1 onion, diced
1 stalk celery, diced

SAUCE:

1 tsp. shallot, minced
1 tsp. garlic, minced
1 tsp. fresh or dry dill weed
1 tsp. Dijon mustard
1 c. heavy cream

POACHING SALMON: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).

MAKING SAUCE: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.