Categories: Seafood 
      Yield: 4 servings 
  
      4 ea Pacific salmon fillets; 4 oz 
           -skinned 
      2 ea Shallots; finely chopped 
    1/2 c  White wine 
    1/2 c  -Water 
 
-----------------------------------SAUCE----------------------------------- 
      2 ea Shallots; finely chopped 
      1 c  Fish stock 
      1 c  White wine 
      2 T  Lemon juice 
    1/2 c  Butter 
      2 T  Dill; finely chopped 
           -Salt and pepper 
  
  "When they're tired of B.C. salmon, they're tired of life," says Defence 
  Minister Kim Campbell , paraphrasing 18th century British writer, Samuel 
  Johnson. Being from Vancouver, it's not surprising that salmon is her 
  favorite food." (Kim Campbell is one of the front runners of the 
  Conservative leadership candidates, the winner who will be Canada's next 
  prime minister.) 
   
  Combine shallots, salmon, wine and water in frying pan large enough to hold 
  fillets in a single layer. 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. 
   
  Source: The Toronto Sun posted by Anne MacLellan