Poached Salmon in Green Sauce

My spouse made this as part of our Xmas dinner, and it was astoundingly good. For the pickled peppers we used a comination of sweet and hot, which I would recommend. 1 cup white wine 2 carots, sliced 1 celery stalk, sliced 1 small onion, diced 5 peppercorns 2 cloves garlic 1 piece of cinnamon stick 1.5 lbs of fish salt to taste Green Sauce 1/4 cup olive oil 4 anchovy fillets 2 cloves garlic, minced 3 Tbsp. chopped parseley 1/4 cup minced onion 1/4 cup finely chopped pickled pepper 2 Tbsp. capers 2 Tbsp. white wine vinegar 1 tsp. lemon zest Combine all the poaching ingredients (without the fish) into a skillet and add water to a depth of 1" and simmer for 25 minutes. Cut the fish into portion sizes and put into pan in a single layer in the skillet--if the fish isn't submerged, add water until it is. Cook for 8-10 minutes. Remove fish with a slotted spoon, debone and remove skin, and put on serving platter. Add all the green sauce ingredients to a small saucepan, but hold back the zest and 1 Tbsp. of parseley. Heat until anchovies dissolve. Put zest on fish, then the sauce, and top with the remaining parseley. The original recipe says to discard the poaching vegetables, but my spouse strained them, and served with the salmon, and they were quite tasty with it.