In a small bowl, blend 1/2 c plain yogurt, 1/4 c Dijon mustard, 1 T honey, 1/4 c fresh lemon juice, and 3 T chopped fresh dill. Cover and refrigerate.

To a pan, add 1 c white wine, and 1 pound salmon. Add about 1/2 c water, to just cover the fish. Sprinkle with 1/4 c chopped shallots. Cook covered 10 minutes, until salmon flakes with fork. Drain. Serve with yogurt sauce.