4 (5 oz.) salmon filets
2 lemons
1 jar Jennivine's Cactus Tequila Relish
1/2 c. white wine
1 bay leaf
Salt and pepper to taste

Fill a shallow skillet with water high enough just to cover the salmon. Add white wine. Add a bay leaf and salt and pepper. Poach the salmon for about 7 minutes. Lift the salmon up onto four plate and squeeze some lemon juice on the filets. Spread the salmon with Cactus Tequila Relish and serve immediately. (You can substitute any fresh fish for the salmon. The method is the same. Be sure NOT to overcook fish ever!!!)