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Court Bouillon is flavoured acidulated water used for poaching. White wine can be
exchanged for vinegar or lemon juice, and flavourings can be adjusted to suit the
product to be poached.

Slice carrot and onion roughly, place all ingredients except Salmon in a suitable pot,
bring to boil and simmer 10 minutes. Turn heat down so the water is just moving,
add Salmon and poach approximately 5 minutes or until just done. Serve with fresh lemon wedges.