2 lb. salmon filets
1 med. onion, peeled & quartered
1/2 c. carrots, scraped & sliced
1 rib stalk celery with leaves, sliced
5 to 6 sprigs parsley
1 bay leaf
1/2 tsp. thyme
1/4 c. white wine vinegar or fresh lemon juice

Place filets - 4 equal parts in skillet. Add cold water to cover by 3/4 inch. Add remaining ingredients. Bring to simmer on medium heat. Cover and simmer gently on low 15 minutes. Turn heat off and let sit in broth 5 minutes. Remove carefully to warm plate.