Poached Provencal Salmon Recipe

• 1 c. Extra virgin olive oil
• 2 Tbsp. Sherry wine vinegar
• 1 bn Basil leaves, minced
• 3 x Shallots, chopped
• 4 x Ripe tomatoes, peeled, seeded and minced fine
•     Grated rind of half a lemon
•     Salt, freshly grnd pepper, and cayenne pepper to taste
• 1 Tbsp. Chopped fresh chives
• 1 Tbsp. Chopped fresh tarragon
• 2 x Carrots, peeled
• 1 x Leek, white part only
• 2 stalk celery, with strings removed
• 2 quart Court bouillon
• 2 lb Chinook or possibly King salmon fillets
• 2 med Carrots
• 2 stalk celery
• 1 x Leek
• 1 sprg fresh thyme or possibly a healthy pinch of dry thyme
• 1 x Bay leaf
• 1 tsp Salt
• 1/2 tsp Freshly grnd pepper
• 2 quart Water
• 2 c. Dry white wine

Directions