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Pinot-Poached Salmon With Onion Confit

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1/4 cup unsalted butter, divided

4 sweet onions, halved vertically and sliced 1/4 inch thick

1 (750-milliliter) bottle pinot noir, divided

1 yellow bell pepper, cut into thin strips

1 1/2 tablespoons brown sugar

1/2 cup kalamata olives, pitted and sliced

2 cups fish or seafood broth

3 garlic cloves, sliced

1 large bay leaf

6 (6- to 8-ounce) salmon fillets

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground black pepper

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