Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               Lbs.  Salmon Filets
  1                Cup  Fish Stock
     1/2           Cup  White Wine (not cooking wine)
  1              Large  Shallot - minced
  1                     lemon
                        fresh Dill Sprigs or dried Dill Weed
                        White Pepper (optional)
                        Lettuce leaves

Preparation:

You will either need a bamboo steamer, steamer rack or a double boiler style steamer. In the bottom of the pot pour in the fish stock, white wine and juice of half the lemon. Also add the shallot and the dill sprigs (reserving a few) or 1 tblsp. of dried dill weed. Bring this to a simmer. Rinse your salmon well and check for any bones or scales. Place a couple of lettuce leaves on the bottom of your steamer rack. Place the salmon on the lettuce and lightly sprinkle on some white pepper. Place a few sprigs of dill on top or sprinkle the top lightly with the dried dill weed. Place over the simmering liquid and cover. Steam for 5 to 10 minutes depending on thickness until the salmon turns a very light (whitish) pink. Remove from heat and let cool covered. Serve at room temperature or chill covered in the refrigerator.

Nutritional Information:

113 Calories (kcal); 6g Total Fat; (56% calories from fat); 1g Protein; 9g Carbohydrate; 16mg Cholesterol; 238mg Sodium