Poached Salmon With Spring Vegetables

• 4 cups water
• 1/2 cup dry white wine
• 1 cup julienne-cut leek, white and green parts (about 1 large)
• 1 cup julienne-cut carrot
• 1 bay leaf
• 1 teaspoon freshly ground black peppercorns
• 1 teaspoon freshly ground pink peppercorns
• 2 parsley sprigs
• 4 (6-ounce) salmon steaks (about 1 inch thick)
• 1 teaspoon salt

1. Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
2. Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
3. Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.

water, white wine, juliennecut leek, juliennecut carrot, bay leaf, freshly ground black peppercorns, freshly ground pink, parsley sprigs, salmon, salt

Taken from www.myrecipes.com/recipe/poached-salmon-with-spring-vegetables (may not work)