1/2 lb. salmon per person
White wine
Chicken broth
Lemons
Scallions
Light cream or yogurt

Make poaching liquid with white wine, broth, juice of 1/2 lemon, chopped scallions should be approximately 1/2 to 3/4 inches in depth. Do this in a saute pan - have cover ready. When liquid is gently, very gently boiling add fillets, cook until pink becomes lighter - maybe 3 minutes. Must be covered. Remove fish when cooked. Place in oven to keep warm. Boil down poaching liquid. Add cream or yogurt when boiled down a little. Boil gently to sauce like consistency. Place fish on warmed plates. Cover with boiled down sauce.