Ingredients
4 cups water1/2 cup white wine or reduced-sodium chicken broth1/2 cup white wine vinegar1 medium carrot, coarsely chopped1 celery rib with leaves, coarsely chopped1 medium onion, coarsely chopped4 sprigs fresh parsley4 whole peppercorns1 bay leaf4 salmon fillets (4 ounces each)CHIMICHURRI:2 tablespoons lemon juice1 tablespoon white wine vinegar1 tablespoon olive oil3 tablespoons finely chopped onion3 tablespoons minced fresh parsley1 garlic clove, minced1/8 teaspoon pepper1/8 teaspoon cayenne pepper
Preparation
In a large Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).
Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, until fish just begins to flake easily with a fork, 8-10 minutes.
Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon.
