Poached Salmon With Chimichurri

• 4 cups water
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/2 cup white wine vinegar
• 1 medium carrot, coarsely chopped
• 1 celery rib with leaves, coarsely chopped
• 1 medium onion, coarsely chopped
• 4 sprigs fresh parsley
• 4 whole peppercorns
• 1 bay leaf
• 4 salmon fillets (4 ounces each)
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 3 tablespoons finely chopped onion
• 3 tablespoons minced fresh parsley
• 1 garlic clove, minced
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper

1. In a large Dutch oven, bring the first nine ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).
2. Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, until fish just begins to flake easily with a fork, 8-10 minutes.
3. Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.

water, white wine, white wine vinegar, carrot, celery, onion, parsley, peppercorns, bay leaf, salmon, lemon juice, white wine vinegar, olive oil, onion, fresh parsley, garlic, pepper, cayenne pepper

Taken from www.tasteofhome.com/recipes/poached-salmon-with-chimichurri/ (may not work)