In a small bowl, blend the yoghurt, mustard, honey, lemon juice and dill. Cover, and refrigerate until serving.
In a medium saucepan over medium heat, place the salmon, wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and simmer for 10 to 12 minutes or until salmon is easily flaked with a fork. Drain, and serve with the yoghurt sauce.
I made this for my fiance and another couple for a small dinner get together. WOW!! The sauce was so easy and reminded us a bit of hollandaise sauce and was wonderful. I will absolutely make it again. (I added a tad more honey than the recipe called for.) Thank you for sharing Karena - 29 Sep 2008
Altered ingredient amounts.
Pretty good. I omitted the lemon juice. - 29 Sep 2008
Easy gourment - quick and tasty. Perfect for light entertainment. - 29 Sep 2008