Poached Salmon with Dill Sauce

4 fresh salmon steaks (about four ounces each) 2 cups dry white wine 2 cups water 1 small onion

Measure thickness of salmon steaks to determine cooking time. Select a large deep skillet or similar pan with a lid, large enough to hold steaks in a single layer without touching each other.

Cut a piece of aluminum foil just large enough to fit inside the top of the skillet. Add wine, water and onion to skillet. Bring to boiling; lower heat to simmer.

Add salmon steaks to liquid in a single layer. (Fish should be just barely covered with liquid.) Adjust heat to maintain simmer. Cover steaks with aluminum foil. Cover skillet with lid.

Simmer salmon steaks 10 minutes per measured inch of thickness. Do not let liquid boil.

Remove and discard foil. Lift salmon steaks from skillet with a slotted spatula; place on paper toweling to drain. Transfer steaks to dish. Spoon onions from the poaching over the top.

Garnish with parsley and lime wedges, serve with steamed asparagus. Makes four servings.