Poached Salmon with Dill and Lemon

Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.

Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.

Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.

Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.