Instructions: Rinse salmon and pat dry. Mix garlic, thyme, and lemon peel. Rub onto flesh side of fish. Lay fish in a 9- by 13-inch pan, cover, and chill at least 2 hours or up to 1 day.

In a 5- to 6-quart pan over high heat, bring broth, wine, and vegetables to a boil; reduce heat, cover, and simmer 10 to 15 minutes.

Meanwhile, cut salmon into 3-inch-wide pieces. Add to simmering broth and return to a simmer. Cover pan and remove from heat; let stand 15 minutes. Lift out a piece of fish and cut to test whether it is opaque but still moist-looking in center of thickest part. If its not, return to pan and let stand 3 to 5 minutes longer. If fish still isnt done, return pan to low heat for about 3 minutes, or until it is.

With a slotted spatula, lift salmon from broth and place in a single layer on a flat plate. Discard broth or reserve for other uses. When fish is cool, remove and discard any skin and bones. Break salmon into 1-inch chunks.

This recipe yields about 5 cups; 10 to 12 servings as a topper for salad and pizza.

Comments: Shannon reserves vegetable trimmings from the salad and pizza bar to add to the broth. Up to 1 day ahead, poach fish; cool, cover, and chill.

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