3 qts. water 1 yellow onion, peeled and cut in eighths 1 c. dry white wine (sauvignon blanc) 1 t. sea salt 4 parsley stems 10 black peppercorns
In a fish poacher, or large pan, bring all ingredients to a boil; reduce the heat to medium low and simmer. Carefully place the pieces of fish into the hot liquid; poach the fish until just firm, about 10 to 15 minutes, depending on size and thickness of the filets. Remove the salmon from the poaching fluid and drain. Place on a platter or individual plates. Serve warm or chilled with lemon wedges and the basil sauce. Basil Sauce
1 garlic clove 1 c. basil leaves 4 green onions, sliced 2 T. lemon juice 1 1/2 c. mayonnaise, low fat and non fat are acceptable options
In a blender or food processor, combine all ingredients and puree until smooth. Season to taste with salt and pepper; refrigerate until ready to use. Garnish with lemon wedges
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