In a large fish poacher, combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.
Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.
Yield: 8 to 10 servings