<http://schema.org/recipeInstructions>
" In 12-inch skillet, heat wine and vinegar to boiling on high. Boil uncovered 5 minutes. Remove from heat. Meanwhile, in microwave-safe medium bowl, combine carrots and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 3 minutes or until knife easily pierces through carrots. To skillet, add celery, mushrooms, shallot, thyme, sugar, carrots with their cooking liquid, remaining 1 cup water, and 1/4 teaspoon salt. Cover, heat to boiling on high, then reduce heat to low. Simmer 15 minutes or until mushrooms, shallot, and celery are tender. Uncover skillet and push vegetables to sides. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. With spatula, gently lower salmon into center of skillet in single layer. The liquid should barely cover the steaks. Heat on medium-low, uncovered, until liquid steams and small bubbles begin to form. Cover skillet; turn off heat and poach salmon 15 minutes or until knife pierces through with no resistance. With spatula, carefully transfer salmon to cutting board. Cut each salmon steak in half. Remove and discard skin and bones. With ladle, divide vegetables and cooking liquid among dishes; discard thyme. Top with salmon-steak half and garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10654/red-wine-poached-salmon-recipe-ghk0211/?src=shelter_footer>