1	cup (240 ml) dry white wine

1	onion, chopped

1	carrot, chopped

1	stalk celery, chopped

1	teaspoon (5 ml) black peppercorns

2	bay leaves

1 1/2

king salmon, skin intact, about 3 pounds (1440 g)

1/2	pound (240 g) shrimp

herb sauce:

1/2	cup (120 ml) non-fat mayonnaise

grated rind of 1 lemon

juice of one lemon

1/4	cup (60 ml) nonfat plain yogurt

1/2	cup (120 ml) lowfat sour cream

1	clove garlic, minced

2	tablespoons (30 ml) flat leaf parsley, minced

2	tablespoons (30 ml) fresh tarragon, minced

1	tablespoon (15 ml) chives, chopped

1	cucumber, sliced thin for garnish

extra tarragon, for garnish

1. Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour. Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness. Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
2. Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
3. To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. Makes 1 1/3 cups (312 ml) sauce.