4 (6 to 8 ounce) salmon fillets
2.5 quarts water
2 cups white wine
½ cup lemon juice
1 bay leaf
2 sprigs of parsley (keep whole)
½ teaspoon whole peppercorns
To poach the salmon, combine all ingredients in a 5-quart sauce pan or baking dish over medium-low heat and bring to a gentle simmer, then reduce to very low heat, until the bubbles are just below the surface of the liquid.
Cook for about seven to eight minutes total, until the salmon turns opaque in color and is firm and flaky in texture.
Serve hot with fresh herbs (dill, tarragon) and a squeeze of fresh lemon.
To Store: The salmon can be served warm or chilled. To chill, cover in plastic wrap or in an airtight container and store in the refrigerator for up to 3 days.