Instructions: Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil.

Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to
simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.

Note: Slimmers -: We had this dish over the weekend and it was wonderful.

I have heard you can add a vanilla bean or a dash of vanilla extract to the poaching liquid before cooking the fish for a different flavor but I have not tried this method.

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