Ingredients

• 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

Preparation

• 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.

Note: You can substitute any fresh fish for the salmon. The method is the same. Be sure NOT to overcook fish!