Poached Salmon II

½ cup dry white wine

½ cup water

2 pounds salmon fillets, cut into 4 pieces

2 tablespoons butter, softened

1 ½ teaspoons dried parsley

1 ½ teaspoons chopped garlic

salt and pepper to taste

Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.

Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.

Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.