INGREDIENTS

1/3 cup dry white wine plus 2 t for sauce
Juice and zest of 1 lemon
1 handful of fresh dill plus 1 T
¼ c mustard seeds
1 chopped shallot
1 t butter
1 t mustard
1 medium, skinless salmon filet that is no more than 1 inch thick

PREPARATION

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until cooked through. In a clan pan, sauté shallots in butter for a few minutes and add dill, mustard and drizzle 2 t white wine mix over poached salmon.