Poached Salmon With Asparagus And Kohlrabi Slaw

Directions

1. Trim roots from leeks, leaving bases intact so leeks don't seperate into layers when cut. Halve leeks lengthwise; wash thoroughly under running water.
2. Place 2 1/2 qts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan. Bring to a boil. Reduce heat to medium low; simmer till very flavorful, about 45 min.
3. Meanwhile, slice into one long side of each salmon fillet about 3/4 of the way through, forming a pocket.
4. Trim tough bottoms from asparagus; cut each spear in half. Arrange ten asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of five, facing tips toward center. Press gently to close. Tie kitchen string around salmon in two places, so pocket stays closed while poaching.
5. Return stock to a boil. Reduce heat so stock is at a bare simmer. Add in salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 min. Transfer salmon from stockpot to a glass or possibly ceramic baking dish. Allow liquid to cold for 5 min, then pour over salmon; let stand till cold, about 1 hour. Remove salmon from liquid; let stand to come to room temperature, about 45 min. Untie salmon and slice each fillet widthwise into 1-inch pcs; garnish with dill sprigs and serve Kohlrabi Slaw on the side.