Ingredients:
1.5-2lbs. salmon filet; skinned, boned and cut into portions 2 table spoon "real" butter 6 whole peppercorns 1 bay leaf 3 sprigs fresh dill 1 small onion chopped 1 lemon quartered 1/2 teaspoon sea salt 1.5 cups Orange Juice 1 cup champagne/sparkling white wine
Preparation:
Add the onion and butter to a 2 quart sauce pan and sautee over medium heat until tender. Add the rest of the ingredients except the salmon and bring to a boil. let boil for about 1 min to allow the flavors to blend, then add the salmon. boil for around 4 min. the flip the filets and boil for another 1-2 min.
I like to reduce the remaining liquid to use as a sauce by adding 1 teaspoon of dried dill, and cooking over med-hi heat.
