Poached Salmon with Honey Dijon Cream (Holland America)

2 tablespoons butter

1/3 cup chopped onions

1/3 cup chopped carrots

1/3 cup chopped celery

3 cups water

1 cup dry white wine

Salt to taste

Peppercorns to taste

2 to 4 salmon fillets or steaks

1 cup sour cream (low fat is fine or you can use plain yogurt for even less fat)

6 tablespoons Dijon mustard

1 tablespoon fresh lime juice

1 tablespoon honey

1 teaspoon lime zest

In a large skillet heat the butter, add the vegetables and cook 5 minutes. Add the water, wine and seasonings and simmer another 5 minutes.

Wrap the salmon in cheesecloth and place in the boiling liquid. Lower the heat, cover and simmer gently about 15 minutes, or 5 minutes per pound.

Remove the salmon carefully, unwrap and refrigerate until cold.

Combine all ingredients and stir to blend. Sauce can be prepared one to two days in advance. When ready to serve heat until just warm. Do not boil.

Place salmon on a serving platter and drizzle with the cream sauce. Garnish with fresh minced chives or basil and serve.