Poached Salmon with Lemon-Caper Herb Sauce - Restaurant Association of Nova Scotia

Ingredients

• 2 carrots, cut into 1/4-inch rounds
• 1 leek, trimmed, well washed, cut into 1/4-inch rounds
• 1 lemon, cut into 1/4-inch rounds
• 4 sprigs fresh thyme
• 10 sprigs fresh flat-leaf parsley
• 1 dried bay leaf
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole coriander
• 2 tablespoons coarse salt
• 1 cup dry white wine
• 4 6- to 8-ounce salmon steaks, cut 1-inch thick