Poached Salmon With Sweet Onions And Balsamic Vinaigrette

1. 1

   In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.

2. 2

   Reduce heat to simmer, add onion slices and salmon steaks.

3. 3

   Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.

4. 4

   Transfer onion slices and salmon steaks to a heated serving platter.

5. 5

   In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.

6. 6

   Drizzle over onions slices and salmon.

7. 7

   If using, garnish with lemon wedges. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.