1-1/2 cups hot water
1/3 cup dry white wine
2 peppercorns
1 lemon, thinly sliced
1 bay leaf
1 tablespoon dried minced onion
1 teaspoon seasoned salt
Sauce (see below)
2 or 3 salmon fillets, or 4 or 5 steaks
Sauce:
1/2 cup dairy sour cream
1 tablespoon minced parsley
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
In a 12″ x 7-1/2″ baking dish, combine water, wine, peppercorns, lemon, bay leaf, onion and seasoned salt. Heat on HIGH 5 minutes or until boiling. Prepare sauce; set aside. Carefully place the fish in hot liquid. Cover with plastic wrap. Cook on HIGH 2 minutes. Let stand 5 minutes; drain. Serve with sauce.