Salmon

4, 6 oz. skinless, boneless, salmon filets

Poaching Fluid

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