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4 slices of salmon
1 red onion, sliced
1 and 1/2 cups sugar
3 cups water
1/2 cup Tuscanini White Cooking Wine
1 and 1/2 teaspoons salt
2 cubes Gefen Frozen Garlic
6 bay leaves
6 peppercorns
4 slices lemon
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.
Sponsored by Gefen and Tuscanini
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