Poached Salmon with Lemon and Tsatsiki Caper Creme

1 cup water
1 cup white wine
1 lb. salmon fillets, cut into four serving pieces
1 tsp fennel seeds
1 lemon, thinly sliced
palmful fresh dill weed, coarsely chopped
1 carrot, thinly sliced

Make a ‘court-bouillon’ or poaching liquid, by mixing the water and wine in a wide 3-inch deep pan. Bring to a boil and lay the salmon fillets, skin-side down into the liquid. Sprinkle the fennel seeds over the salmon and lay the lemon on top. Salt and pepper to taste. Scatter the dill weed over all. Cover tightly and return to a boil. Reduce heat to a simmer and cook for another 4-5 minutes, until the salmon is just cooked through. Remove salmon to individual plates and serve with Tsastiki sauce.