Ingredients

　　2 cups water

　　1 cup dry white wine

　　3 sprigs parsley

　　1 stalk celery, chopped

　　1/2-inch strip peeled fresh ginger

　　1 bay leaf

　　2 whole black peppercorns

　　Two 8-ounce salmon steaks

　　1/4 lemon

　　Salt and ground black pepper to taste

　　Combine the water, wine, parsley, celery, ginger, bay leaf, and peppercorns in a small, straight-sided skillet. Bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 5 minutes. Remove and discard the parsley, celery, ginger, and bay leaf. Add the salmon to the pan, re-cover, and simmer for 8 to 10 minutes, until the fish flakes easily. Squeeze lemon over the steaks and season with salt and pepper before serving.

　　Cooks' Note

　　Use either chinook salmon from the Pacific, coho, or farm-raised Atlantic salmon in this recipe. Increase the amount of fresh ginger (don’t substitute ground ginger) and peppercorns to taste. Top with hollandaise sauce (see pages 317 and 318 for homemade) if you like.

　　Sugar Busters! Quick & Easy Cookbook