Poached Salmon

• 2 carrots, cut into 1/4 inch slices
• 1 leek, trimmed, washed, and cut into 1/4 inch slices
• 1 lemon, cut into 1/4 inch slices
• 4 sprigs fresh thyme
• 10 sprigs flat leaf parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorn
• 1/2 teaspoon whole coriander seed
• 2 tablespoons coarse salt
• 2 cups dry white wine
• 24 ounces salmon steaks

1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
2. Add water to make liquid 1 1/2 to 2 inches deep.
3. Let stand 1/2 hour to blend flavors in the liquid.
4. Bring liquid to a boil and reduce heat to a very slow simmer.
5. Add salmon and cover.
6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
7. Garnish with your favorite cucumber sauce.
8. Serve over rice.

carrots, lemon, thyme, parsley, bay leaf, whole black peppercorn, whole coriander seed, coarse salt, white wine, salmon

Taken from www.food.com/recipe/poached-salmon-287702 (may not work)