Instructions: 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.

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.

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.

This recipe yields 4 servings.

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