Source: dLife

Poached salmon with sweet onions in a balsamic vinaigrette.

Servings

1 cup white wine
1 cup cold water
1 tsp black peppercorns
1 bay leaf
1 medium lemons , sliced
1 Onion, sweet, fresh , peeled and cut into 4 slices crosswise, discarding the end pieces
1 lb salmon fillet ( 4 (4-ounce) steaks)
1 tsp fresh lemon juice
1 tsp balsamic vinegar
2 tsp olive oil
1 fresh lemons , cut into wedges (optional)

1 In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
2 Reduce heat to simmer, and add the onion slices and salmon steaks.
3 Cover and simmer for about 12 to 15 minutes, or until the onions have become tender and the salmon begins to flake when prodded with a fork.
4 Transfer onion slices and salmon steaks to a heated serving platter.
5 In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended. Drizzle over onion slices and salmon. Serve immediately.

If using, garnish with lemon wedges.