Poached Salmon With Shiitakes, Spinach & Carrot-Ginger Sauce

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2 yellow onions

4 celery ribs, coarsely chopped

1 garlic clove, coarsely chopped

1 fennel bulb, coarsely chopped

1 bay leaf

6 coriander seeds

1 teaspoon salt + more to taste

6 black peppercorns

5 Italian parsley sprigs

1/2 lemon

5 cups water

1 cup white wine

1 teaspoon olive oil

2 large carrots, finely chopped

2 tablespoons finely chopped peeled fresh ginger root

Pepper, to taste

1 3/4 cups chicken or vegetable broth + additional if needed

4 salmon steaks, about 5 1/2 ounces each

6 ounces fresh shiitake mushrooms, stemmed and thinly sliced

1 pound baby spinach, cleaned

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