Poached Salmon

• 1/2 cup dry white wine
• 1/2 cup water
• 2 pounds salmon fillets, cut into 4 pieces
• 2 tablespoons butter, softened
• 2 Shallots
• 2 TBS fresh parsley
• 2 gloves of garlic crushed
• salt and pepper to taste

1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.  ( I added sliced Shallots and garlic to the pan first.)
2. Slide salmon pieces into poaching liquid on top of shallots, and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.