1 1/2 c. Chablis or other dry white wine
1/2 c. water
1 onion, sliced
1 lemon, sliced
4 fresh parsley sprigs
1 tsp. dried whole dill weed
1/4 tsp. pepper
4 (1 inch thick) pink salmon steaks (about 1 1/2 lbs.)
Lemon slices

Combine first 7 ingredients in a large skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add salmon steaks; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove salmon from skillet using a slotted spatula; garnish with lemon slices. Yield: 4 servings, 207 calories per serving.