For mayonnaise: 3 large, very fresh egg yolks 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon powdered mustard 1 1/2 cups good olive oil fresh dill For the salmon, I take a 1/2-pound piece of salmon fillet and put it skin-side down in a saute pan with a tight-fitting lid. I add whatever leftover dry white wine I have -- maybe half a cup. It doesn't have to cover. Bring the wine to a simmer and cook the fish, covered, to the desired doneness, 5 minutes or more. Remove carefully from the pan and chill. Serve with dill mayonnaise. I use raw eggs to make mayonnaise, but I buy them fresh to do it. I don't suggest anyone else follow my example; the American Egg Board doesn't recommend it. You can always buy a good quality mayonnaise such as Hellmann's and doctor it with lemon juice and chopped fresh dill to taste. But here's my recipe, adapted from Julia Child's, if you want to try it. Beat the yolks on high with an electric mixer until they are thick and lemon-colored. Continue beating and add the lemon juice, salt and mustard. Add the oil by droplets until the sauce begins to thicken and look like mayonnaise, about 1/2 cup. Now you can add the rest of the oil somewhat quicker, but don't rush the process. When all the oil is absorbed, taste and season with more lemon juice and salt if necessary. I chop fresh dill in a tea cup with kitchen scissors and stir it into only as much mayonnaise as I think we'll eat -- a good dollop for every fillet. I realize that's not very precise, but it's how I cook.