This light and delicious recipe is quick to prepare and pleases everyone with its 'mainstream' ingredients. Submitted by Robert Daleski, New York City.

Poached Salmon with Garden Salsa

1 cup white wine
1 cup water
1 medium red onion
2 tablespoons dill weed
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds salmon fillets

Garden Salsa:
1 medium cucumber, peeled, seeded and diced
1/2 cup seeded and diced tomatoes
1 (8-ounce) can sweet corn
1/2 cup red onion, diced
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper

1. Boil broth ingredients, reduce heat and let simmer. Add salmon fillets and cook until opaque and flaky. (10 minutes per inch of thickness)
2. While salmon is poaching, combine salsa ingredients and toss with red wine vinegar.
3. Remove salmon from broth, allowing excess water to drain. Place on plate. Top with Garden Salsa.

Makes 4 servings.