In a shallow saucepan, combine onions and sugar. Stir and cook on low heat until caramelized.
Add water and wine. Bring to a boil and add lemon, salt, garlic, bay leaves and peppercorns.
Lower flame and add salmon fillets, skin side down.
Top each salmon fillet with a slice of lemon.
Cook 45 minutes. The trick is to poach the fish gently over low heat.
Serve with chrayonaise, if desired.
Directions
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Sponsored by Gefen and Tuscanini
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