1	cup (240 ml) white wine

1	cup (240 ml) water

1	teaspoon (5 ml) black peppercorns

1

bay leaf

4	slices fresh lemon

1	large sweet onion, 8 ounces (240 g), peeled and cut into 4 slices crosswise, discarding the end pieces

4	4-ounce (120 g) salmon steaks

1	teaspoon (5 ml) fresh lemon juice

1	teaspoon (5 ml) balsamic vinegar

2	teaspoons (10 ml) olive oil

lemon wedges for garnish (optional)

1. In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil. Reduce heat to simmer, add onion slices and salmon steaks
2. Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes. Transfer onion slices and salmon steaks to a heated serving platter.
3. In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended. Drizzle over onions slices and salmon. If using, garnish with lemon wedges. Serve at once.