Kim's salmon

• 4 ea salmon fillets; 4 oz, skinned
• 2 ea Shallots; finely chopped
• 1/2 c  White wine
• 1/2 c  -Water

• 2 ea Shallots; finely chopped
• 1 c  Fish stock
• 1 c  White wine
• 2 tb Lemon juice
• 1/2 c  Butter
• 2 tb Dill; finely chopped
• Salt and pepper

Cover and bring liquid to just a simmer.

Poach salmon about 2 minutes per side.

Remove and keep warm.

Reserve stock for sauce.
 
Sauce:

In a saucepan, bring shallots, stock, wine and lemon juice to a boil.

Cook till liquid is reduced by half.

Strain.

Cut butter into small cubes whisk into mixture one piece at a time.

Do not let boil.

Season with dill, salt and pepper.

Serve warm.

Serve with asparagus.
 
 
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