1 1/2 lbs. salmon, cut into 6 fillets
1 3/4 cups dry white wine
3-4 large shallots, finely chopped (approximately 1 cup)
1 1/2 cups low fat Greek yogurt
1/4 cup of Dijon or whole grain mustard
1 tbsp. fresh lemon juice
1/4 cup honey
1/2 cup chopped fresh herbs (cilantro, basil, dill, or a combo of any of these)
1. Preheat oven to 375F.
2. For the sauce, stir together yogurt, mustard, lemon juice, honey and fresh herbs in a medium bowl. Cover and place in refrigerator.
3. Place salmon fillets in a casserole or baking dish. Sprinkle chopped shallots over the top, then pour in wine until it barely covers the salmon. Put salmon in the oven, uncovered, and cook for about 20 minutes or until the wine begins to boil. Turn off heat, and leave in the oven about 10 minutes.
4. Plate the salmon (make sure to keep some of those minced shallots on top) and serve with honey mustard yogurt sauce and your veggie or grain of choice on the side.