1. Prepare the pickled onions. Toss onion slices, 3 Tbsp. vinegar, and honey in a medium bowl. Cover and let onions marinate, refrigerated, for at least 4 hours or overnight.
2. When onions are ready, prepare the salmon. Season fillets with 1/2 tsp. of the pepper. Bring wine, water, and 1/4 cup of the broth to a boil in a large nonstick skillet over high heat. Gently place the fillets skin side down in the liquid and lower heat to medium. Cover the pan and simmer until the fish is firm to the touch and opaque, about 10 minutes.
3. While salmon cooks, in a small bowl, whisk together remaining vinegar, mustard, and shallot. Gradually whisk in the remaining 3 Tbsp. broth, then the olive oil. Whisk in remaining 1/4 tsp. pepper.
4. To serve, place fish on a serving plate. Drizzle shallot dressing over the fish and top with the pickled onions. Garnish with minced parsley. Serve warm or at room temperature.
Source: fresh magazine July, August 2010