Serves 6
Six 6- to 8-ounce salmon fillets or one 3-pound salmon fillet, skinned
3 cups water
1 cup acidic white wine
1 medium yellow onion, roughly chopped
1 stalk celery, roughly chopped
1 large carrot, roughly chopped
3 sprigs thyme
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
Kosher Salt
Freshly ground pepper
Using fish tweezers or needle nose pliers, remove the pin bones from the salmon. If using one whole filet, trim off the thin flap of meat near the belly.
In a pan large enough to hold all the fish in a single layer, combine the water, wine, onion, celery, carrot, thyme, parsley, bay leaf and peppercorns. Bring the mixture to a boil, reduce to a simmer and cook 30 minutes. Add the salmon, reduce the heat to just below a boil and gently cook for 12 to 15 minutes, until the fish is firm and barely opaque throughout. Season to taste with salt and pepper. Serve hot, room temperature or cold.