There are so many ways to serve your Salmon, have you tried it poached? I found when doing it this way I still kept the lovely flavour of the fish, as it was cooking in it own juices, not to mention the 'small' drop of white wine in there as well.
100g (4 oz) low fat natural yoghurt
4 tablespoons Dijon mustard
1 tablespoon honeyhandful chopped fresh dill
500g (1 1/4 lb) salmon
225ml (8 fl oz) white wine
100ml (4 fl oz) water
2 shallots, chopped
Blend the yoghurt, mustard, honey, lemon juice & dill, in a small bowl. Refrigerate until needed.
In a medium saucepan over medium heat, place the salmon 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 10 to 12 minutes, until salmon is easily flaked with a fork.
Drain, and serve with the yoghurt sauce.
What I love about this method of cooking Salmon, is when cold it flakes perfectly for a tossed salad, or gently mixed with mayonnaise it's ideal with a jacket potato.