Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil -- divided
   1      medium        carrot -- (about 4 ounces),
                        -- cut into
   1      long          matchstick pieces
   1      medium        zucchini -- (about 5 ounces),
                        -- cut into
   1      long          matchstick pieces
   1      medium        leek -- cut into
   1      long          matchstick pieces
   1      tablespoon    minced shallots
     1/4  cup           water
   1      tablespoon    dry vermouth
   1      teaspoon      dry vermouth
   1      tablespoon    minced fresh parsley
   1      tablespoon    lemon juice
   1      teaspoon      grated lemon peel
   1      teaspoon      Dijon-style mustard
     1/4  teaspoon      salt
     1/8  teaspoon      white pepper
   2                    salmon steaks -- (6 oz each)

Preparation:

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, and shallots and sauté' until slightly tender, 3 to 4 minutes. Stir in remaining ingredients except fish and cook, stirring occasionally, for 2 minutes. Preheat oven to 375F Using pastry brush, grease centers of two 15-inch-long sheets of foil with 1/2 teaspoon oil each; place a salmon steak on center of each sheet. Spoon half of vegetable mixture and liquid over each steak; fold foil over steaks to enclose, crimping edges to seal. Place foil packets on baking sheet and bake 15 to 20 minutes (until salmon flakes easily when tested with a fork and vegetables are tender). Carefully remove salmon and vegetables to serving plate