1 lb. fresh salmon fillet
6 peppercorns
2 bay leaves
2 sprigs dill weed
2 tbsp. fresh lemon juice
1 med. onion, thinly sliced
1 clove garlic, minced
1/2 tsp. Mrs. Dash seasoning of choice
1/2 tsp. coarse ground pepper

In heavy skillet poach salmon in all ingredients and just barely enough water to cover.

Remove salmon when it becomes opaque in color and flakes easily; do not overcook.

Bring poaching liquid to a boil; reduce liquid to 2 tablespoons.

Serve with tossed salad. Serve with lemon wedges.