Poached Salmon Steaks

• 2 c. water
• 1 c. white or Rose wine
• 1 small stalk celery with leaves
• 1/2 carrot, sliced
• 4 sprigs parsley
• 1/2-inch piece fresh ginger, peeled
• 3 whole black peppercorns
• 1 small bay leaf
• 2 salmon steaks, cut 3/4-inch thick (about 1/2 lb. each)

1. In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
2. Reduce heat; cover and simmer for 5 minutes.
3. Remove veggies with a slotted spoon.
4. Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
5. Serve immediately or cool to room temperature and refrigerate, covered.
6. Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
7. May be frozen.

water, white, celery, carrot, parsley, ginger, black peppercorns, bay leaf, salmon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323371 (may not work)