Ingredients:

1/2 cup (125 ml.) water

1/2 cup (125 ml.) dry white wine

1 thin slice yellow onion

1 bay leaf

1/2 teaspoon salt

4 salmon steaks

2-3 tablespoons unsalted butter

3 tablespoons all-purpose flour

14 ½ oz. (435 ml.) low-sodium fat-free chicken broth

2-3 teaspoons freshly squeezed lemon juice

3 tablespoons capers

1/4 teaspoon salt

1/8 teaspoon white pepper

Directions:

1. In a Slow cooker, combine all ingredients from start to unsalted butter, except salmon and homemade lemon-caper sauce. Mix well.

2. Cover cooker and cook on high-heat setting for 20 minutes. Add salmon steaks, cover and cook for a further 20 minutes or until fish is tender and flakes with a fork. Serve with lemon-caper sauce.

3. For Lemon-Caper Sauce: in a small saucepan, melt unsalted butter over medium heat. Stir in all-purpose flour and cook for 1 minute. Pour in chicken broth and lemon juice. Stir well. Heat to boiling, whisking until thickened, for about 1 minute.

4. Stir in capers, salt and white pepper. Pour sauce over poached salmon steaks. Enjoy!

Bon Appetit!