PREPARATION:

Poached Salmon:

1. In a medium wide, shallow nonreactive saucepan, combine the stock, white wine, citrus juices, bay leaf, garlic, crushed red pepper, peppercorns, thyme, tarragon, and shallots. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Simmer the infusion for 15 minutes.
2. Season the fillets evenly with the salt and pepper, then gently lower the fish fillets into the pan with the hot poaching liquid and cook over low heat until the fish is just cooked through, 8 to 10 minutes. Using a slotted fish server, remove the fish from the poaching liquid and set aside. (Cover loosely to keep warm. Strain the poaching liquid into a clean saucepan and place over medium-high heat. Bring the liquid to a boil, reduce the heat to medium, and continue to boil and reduce the liquid until you have about 1/2 cup left, about 5 minutes. Remove from the heat and reserve the liquid for making the sauce.)

Herbed Tomato-Caper Vinaigrette

1. Combine all ingredients in a nonreactive mixing bowl and stir to combine. Season to taste with salt and pepper and serve spooned over poached fish.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.