COMBINE leek, celery, wine, lemon juice, bay leaf, salt, peppercorns and 6 cups cold water in large saucepan; ADD salmon and BRING to simmer (there should be enough water in saucepan to cover salmon).
COOK for about 15 minutes or until fish flakes easily with a fork.
REMOVE salmon from poaching liquid and LET cool. DISCARD.
SHAVE Brussels sprouts using mandolin or chef’s knife. WHISK together cider vinegar, 1 Tbsp. chives, mustard, salt and pepper; WHISK in vegetable oil. DRIZZLE over Brussels sprouts; TOSS to coat.
DIVIDE slaw among four plates. TOP with salmon.
In saucepan SET over medium heat, POUR in enough water to come 3 inches up the side; ADD white vinegar and BRING to simmer over medium-high heat.
CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; BLOT on paper towels.
TOP salmon with poached eggs. GARNISH with remaining chives.
Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.