Salmon with a Dijon Cream Sauce

I tell you sometimes, sometimes my mind scares me. I totally forgot to take a picture of this. After Joel took some leftovers to work, thereby vanquishing any evidence of this dish, I thought, well hell, I forgot to take a picture. What is wrong with me?? Anyway, our trip to Erie is the inspiration for, this and I have to say, this was really, really good.

½ lb pasta
2tbs butter
½ small onion chopped
½ c. wine
½ tbs flour
½ c half and half
1/3 c milk
2 tbs Dijon
1 tsp dill
½ lb salmon
½ lb shrimp

Heat butter and wilt onion. Add flour and stir to form paste. Add wine and let cook until reduced by ¾ about. Add flour and stir to form paste. Add half and half and milk, Dijon and shrimp and salmon. Cook until thickened and fish/shrimp done. Add dill and stir to incorporate. Toss with pasta.