Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.
1.75 cups Swanson® Vegetable Broth0.25 cup chablis wineor other dry white wine0.25 teaspoon dried dill weed, crushed4 thin slices lemon1.5 pounds salmon steak, 1-inch thick (about 6 steaks)
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