Instructions

In a small bowl, blend yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving. Place the salmon in a  Magefesa Saucepan and pour in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook over medium heat for 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

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