Rinse the salmon under cold running water. In a fish poacher or a large roasting pan with a lid and rack to hold the fish, combine the water with the wine, salt, carrots, onions, bay leaves, parsley, and pepper. Bring to a boil and simmer 15 minutes. If you want to make sure that the salmon remains in one piece, wrap it in a cheesecloth sling before placing it in the broth; it will be easy to lift out later. Lay the fish on the rack; if there is not enough broth to cover it, add some more water. Put on the lid and simmer 25 - 30 minutes or until meat loses its deep pink color around the backbone. A thermometer will register 140°F when the fish is done. Remove the pan from the heat and let the fish remain in the broth until you are ready to serve it, up to 45 minutes. Serve with hollandaise.

COLD POACHED SALMON

Follow the recipe for Poached Salmon, but remove the fish from the broth and refrigerate until it is cool. Place on a platter and decorate with tomato wedges, cucumber slices, black olives, and watercress. Serve with Green Mayonnaise or Cucumber Sauce.