1 - 2 salmon fillets
1 c. white wine
1/4 c. shallots
3 tbsp. fresh dill, or 1 tsp. dry dill
1/2 c. plain yogurt
1/4 c. dijon mustard
1 tbsp. honey
1/4 c. lemon juice At least 1 hour or the night before, combine dill, yogurt, mustard, honey and lemon juice in a bowl. Cover and refrigerate until serving time. Place the salmon fillets in a pan with the wine, shallots and enough water to just cover. Cover the pan and simmer for 10 to 12 minutes or until the salmon is cooked. Remove fish to plates and serve with sauce. |
