Ingredients

• 2 carrots, cut into 1/4 inch slices
• 1 leek, trimmed, washed, and cut into 1/4 inch slices
• 1 lemon, cut into 1/4 inch slices
• 4 sprigs fresh thyme
• 10 sprigs flat leaf parsley
• 1 bay leaf
• 1/2 teaspoon whole black peppercorn
• 1/2 teaspoon whole coriander seed
• 2 tablespoons coarse salt
• 2 cups dry white wine
• 24 ounces salmon steaks

Instructions

1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.

2. Add water to make liquid 1 1/2 to 2 inches deep.

3. Let stand 1/2 hour to blend flavors in the liquid.

4. Bring liquid to a boil and reduce heat to a very slow simmer.

5. Add salmon and cover.

6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.

7. Garnish with your favorite cucumber sauce.

8. Serve over rice.