Heat olive oil on medium heat in a non-stick skillet. Add diced shallots; cook 2 – 3 minutes. Stir in contents of Dip Mix packet until well combined. Pour 60 ml (1/4 cup) wine into pan, add corn & zucchini. Stir until well mixed. Cook 2 – 3 minutes. Add salt & pepper, stir. Remove from heat, cover & put aside. In a medium saucepan, pour 500 ml (2 cups) each white wine & water. Add halved shallot & bay leaf. Bring to a simmer. Place salmon into poaching liquid. Simmer on very low heat for 6 minutes. Remove cooked fillets carefully. Place on paper towels to absorb excess liquid. Discard poaching liquid. In same saucepan,pour remaining 125 ml (1/2 cup) white wine & squares of butter. Stir to combine. Do not allow to burn. Divide zucchini mixture evenly onto 4 dishes, top each with a salmon fillet. Pour butter and wine sauce over salmon & zucchini mix. Season, if desired, with salt and pepper. Serve immediately with steamed asparagus spears and multi-coloured carrots.
Serves 4.