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["v Combine wine, mustard and dill in small bowl.", "v Sprinkle fillets with a little pepper and place them in a single layer in a dish to marinate.", "v Pour the wine mixture over the fillets and marinate in the refrigerator for at least 30 minutes.", "v Lightly coat 9-10"" saute pan with oil and heat for 1 minute over medium high heat until pan is nice and hot.", "v Using a slotted spatula, transfer the salmon to the pan and sear about 2 minutes on each side.", "v Add the wine mixture to the pan and simmer 3-4 minutes or until fish reaches desired doneness. The cooking time will depend on the thickness of the fish. Do not overcook. Fish will continue to cook once it is removed from skillet.", "v Remove fish from pan and spoon a little of the sauce on each fillet.", "", "", "NOTE: Sauce will thicken and reduce slightly during cooking. Or, for the more adventurous cook, try deglazing the pan. It really thickens the sauce and adds a bit more flavor! To do this, cook sauce down another 1-2 minutes after removing the fish. Pour 1/4 cup additional wine into the pan and cook, scraping up any bits of yummy fish. Cook, bubbling, till thick, then pour over fillets."]
