Poached Salmon with Asparagus and Kohlrabi Slaw

Trim roots from leeks, leaving bases intact so leeks do not seperate into layers when cut. Halve leeks lengthwise; wash thoroughly under running water. Place 2 1/2 quarts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan. Bring to a boil. Reduce heat to medium low; simmer until very flavorful, about 45 minutes. Meanwhile, slice into one long side of each salmon fillet about 3/4 of the way through, forming a pocket. 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. Return stock to a boil. Reduce heat so stock is at a bare simmer. Add salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 minutes. Transfer salmon from stockpot to a glass or ceramic baking dish. Allow liquid to cool for 5 minutes, then pour over salmon; let stand until cool, about 1 hour. Remove salmon from liquid; let stand to come toroom temperature, about 45 minutes. Untie salmon and slice each fillet widthwise into 1-inch pieces; garnish with dill sprigs and serve Kohlrabi Slaw on the side. Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve Posted to MM-Recipes Digest V4 #028 by John Merkel <jmerk@doitnow.com> on Jan 26, 1997.