How to Make It
In a large skillet, combine the onion, carrot, celery, leek, Chardonnay, parsley, fennel and coriander seeds, peppercorns, bay leaf and 3 cups of water and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 20 minutes. Strain the court bouillon into a heatproof bowl, pressing on the solids.
Wipe out the skillets. Add the court bouillon, bring to a simmer and season with salt. Add the salmon and cook over moderately low heat until almost opaque throughout, 6 to 8 minutes.
Meanwhile, layer the potato salad on 4 plates and garnish with basil leaves. Set a salmon fillet on each salad, spoon some of the vinaigrette on top and serve.