Easy Poached Salmon With Sour-Cream Dill Sauce

1 medium onion (for about 1 cup slices)

2 cups dry white wine

1 cup water

½ teaspoon dried dill weed

2 bay leaves

4 pounds fresh salmon fillet

Ground black pepper, to taste

Sour-cream dill sauce, recipe follows

Peel and thinly slice the onion into rings, then cut the rings in half to form crescent-shaped pieces. Set aside. Place the wine, water, dill weed and bay leaves in a 12-inch extra-deep skillet with a lid. Bring the mixture to a slow, gentle boil over medium heat. Add the salmon fillet (skin side down, if it has skin). Place the onion pieces over the fillet. Cover and bring it back to a slow boil. Cook until the fish flakes easily with a fork and is just opaque, about 17-20 minutes.

When the fish is done, season it lightly with black pepper. Remove and discard the bay leaves. Using a wide spatula, lift the fillet out of the pan but reserve the liquid. Serve 4 portions (about 4 to 5 ounces each) with sour-cream dill sauce.

To store the leftover fish: Flake the remaining salmon, discarding any skin. Divide the flaked salmon in half, and place it into two airtight containers along with ¼ cup of the reserved cooking liquid (with onions) in each container. Seal and refrigerate for up to two days or freeze for up to six weeks. Thaw frozen salmon in the refrigerator overnight.

Serves four (4-ounce) portions, plus about 6 cups flaked leftover salmon.

Nutrition values per serving (with sauce): 235 calories, 10 g fat (3 g saturated), 3 g carbohydrates, 0 fiber, 31 g protein, 89 mg cholesterol, 178 mg sodium.