Poached Salmon with Spring Vegetables

Ingredients

• 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

Preparation

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.