Set a large saucepan to low heat. Pour some water, white wine, Garni. Add the Spanish onions, and the carrot too.
Add bay leaves and simmer the ingredients together for about twenty-five minutes. By now, the court bouillon should be ready.
Allow the court bouillon to cool down for some minutes. Then place salmon in the warm court bouillon and add more water.
Simmer the salmon and the court bouillon together for about thirty minutes until the salmon flakes easily when you test it with a fork.
Transfer the cooked salmon from the court bouillon to a small bowl. Then remove the skin.
Place the salmon on a plate and garnish with lemon and cucumbers. Also, add the parsley vegetables or watercress.
Your salmon is ready. Serve with a desired side dish.
