STOCK:

1 c. water
1/2 c. dry white wine
1 sm. bay leaf
1 1/2 tsp. salt
Watercress
1 sm. onion, sliced
1 sm. carrot, sliced
3 parsley sprigs
1/4 tsp. peppercorns
4 salmon steaks, 3/4" thick, 8-10 oz. each

In 10" skillet, bring to a boil all stock ingredients. Add salmon and simmer, covered, until fish flakes when tested with small knife around backbone, about 10 minutes. Do not over cook. Cool salmon in stock at room temperature. With slotted spoon transfer to serving platter. Garnish with watercress.