Poached Salmon Trout With Poppy Seed Vinaigrette

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2 cups white wine

1 teaspoon whole black peppercorns

1 bay leaf

4 medium leeks, white part only, halved lengthwise, or 4 whole baby leeks

One 16-ounce salmon trout or coho salmon, gutted, head and tail removed

2 tablespoons Poppy Seed Vinaigrette

Lemon wedges, for garnish

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