Poached Salmon with Green Peppercorn, Ginger, and Orange Sauce

In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400 °F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.