6 salmon steaks (1 inch thick)
6 tbsp. butter
3 tbsp. lemon juice
1/2 c. champagne or white wine
2 tbsp. chives (chopped)

Melt butter in large saucepan. Add everything but salmon. Stir to mix.

Add salmon. Cover and cook on low heat for 30 minutes. Serve with sour cream dill sauce on top or on side.

1/2 c. sour cream
1 tbsp. Dijon style mustard
1 tbsp. chopped chives
1 1/2 tbsp. sugar
1 tsp. dried dill weed

Combine all ingredients until blended. Refrigerate. Serve with salmon.

Be creative - try this on swordfish, halibut, blue fish, etc.