Poaching liquid:

1 cup Dry white wine
1 cup Fish stock, clam juice or water
2 Bay leaves
2 tablespoons Melted unsalted butter or margarine

1. Preheat oven to 375 degrees.
2. If necessary, cut fillets into proper serving size and remove any remaining small bones.
3. With a sharp, thin bladed knife, cut a wide pocket in the middle of each fillet.
4. Be careful not to cut all the way through the fish.
5. Set aside and prepare the stuffing.
6. Finely chop the celery and onion.
7. Together with 2 tablespoons olive oil, saute the celery and onion lightly.
8. Cool slightly and place in a small mixing bowl.
9. Add cheese, egg whites, parsley, thyme, nutmeg, white pepper and salt to the mixing bowl.
10. Stir ingredients until they are well blended.
11. Divide stuffing into 4 equal parts and stuff each fillet with a portion.
12. Pour poaching liquid into a high-sided baking dish or fish poacher.
13. Arrange each fillet in the liquid, cover with a lid or aluminum foil, and place baking dish into a 375 degree oven.
14. Cook stuffed salmon about 12 minutes.
15. Remove fish from oven, place on serving dish and moisten each fillet with a couple of teaspoons of the poaching liquid.
16. Garnish with parsley and lemon.
17. Serve with or without a sauce.