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Poached Salmon With Spring Vegetables


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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

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