Ingredients

• 2 c dry white wine (ie: chablis)
• 2 c water
• 1/2 tsp buollion granules
• 6 peppercorns
• 4 sprigs fresh dillweed
• 2 bay leaves
• 1 rib celery, chopped
• 1 small lemon, sliced
• 6 salmon fillets 1/2 " thick
• Sauce:
• 1/3 c chopped cucumber
• 1/3 c sour cream
• 1/3 c yoghurt
• 2 t dill weed, chopped
• 1 tsp dijon mustard

Directions

1. Combine white wine, water, buillion, peppercorns, dillweed, bay leaves, celery and lemon in skillet, bring to boil, and then simmer 10 min.

2. Add salmon and cook til it flakes.

3. Make sauce by combining other ingredients and serve over salmon.

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