Elise Bauer

to 1½ pounds salmon fillets, pin bones removed

Salt

dry white wine (a good Sauvignon Blanc)

water

shallot, peeled and thinly sliced or a few thin slices of onion

Several sprigs of fresh dill or sprinkle of dried dill

sprig of fresh parsley

Freshly ground black pepper

few slices of fresh lemon to serve