2 c. water
1 sm. stalk celery, with leaves
1/2 inch fresh ginger, peeled (optional)
2 salmon steaks, about 1/2 lb. each
1 c. white or rose wine
1/2 carrot, sliced
4 sprigs parsley
3 whole black peppercorns
1 sm. bay leaf

In a 9 x 9 x 2 inch casserole pan bring all ingredients except salmon to a boil. Reduce heat, cover and simmer for 5 minutes. Remove vegetables with a slotted spoon. Add salmon steaks, simmer gently for 5 or 6 minutes until it flakes easily. Remove salmon with slotted spoon. Serve or cool and refrigerate. Strain and reserve cooking liquid for recipes that call for fish stock.