Cooking Instructions

• In a nonstick skillet, add ½ cup of the wine and fish. Add enough water to almost cover the salmon.
• Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
• Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
• Meanwhile, to make the sauce, saute the onion in the olive oil in a small pot or skillet over medium heat, until browned.
• Add the remaining clove of minced garlic, stir for one minute or until fragrant.
• Add the remaining ½ cup of wine, and reduce until about half the wine is gone.
• Add the lemon juice, capers, dill, and butter; heat until butter is melted.
• Remove from heat and stir in yogurt and season with salt and pepper to taste.
• Serve sauce over salmon.