2 ts Olive oil; divided
1 md Carrot (about 4 ounces),
- cut into
- long matchstick pieces
1 md Zucchini (about 5 ounces),
- cut into
- long matchstick pieces
1 md Leek; cut into
- long matchstick pieces
1 tb Minced shallots
1/4 c  Water
1 tb Dry vermouth
1 ts Dry vermouth
1 tb Minced fresh parsley
1 tb Lemon juice
1 ts Grated lemon peel
1 ts Dijon-style mustard
1/4 ts Salt
1/8 ts White pepper
2    Salmon steaks (6 oz each)

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot,
zucchini, leek, and shallots and saute until slightly tender, 3 to 4
minutes. Stir in remaining ingredients except fish and cook, stirring
occasionally, for 2 minutes. Preheat oven to 375 degrees F. 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.