Poached Salmon Steaks - cooking recipe

Ingredients

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)

Preparation

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