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 
Lemon-Caper Herb Sauce, optional 
Watercress-Cucumber Salad, optional 

Directions
1. Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.  Serves 4.

Watercress-Cucumber Salad   
Juice and zest of 1/2 orange    
2  tablespoons sherry-wine vinegar    
1/2  teaspoon Dijon mustard    
1/4  cup extra-virgin olive oil 
Coarse salt and freshly ground pepper   
1  bunch watercress, trimmed    
1/2  English cucumber, peeled, halved lengthwise,
seeded, and thinly sliced crosswise.
 
In a small bowl, combine juice, vinegar, and mustard.
Slowly whisk in olive oil until combined; season with salt 
and pepper.  Combine watercress and cucumber in a
 medium bowl. Toss gently with vinaigrette, as desired. 
Serve immediately.  Serves 4.

Source: www.marthastewart.com