In a pot large enough to hold the salmon, combine the wine, 3 sprigs parsley, lemon slices, onion, celery and whole peppercorns. Add a few inches of water and bring to a boil. Let simmer for 10 minutes.

Add the salmon fillet (it should be fully submerged) and bring the water back to a boil. Cover, turn off the heat and let it rest in the hot court bouillon for 30 minutes. Using 2 spatulas, carefully transfer the salmon fillet to a large platter. Refrigerate until cool.

Meanwhile, combine 1 cup lightly packed parsley leaves, green onions, anchovies, tarragon leaves, lemon juice, shallot, Worcestershire sauce, white vinegar, garlic, and salt & pepper to taste for the green goddess dressing in a food processor. Puree until smooth. Cover and refrigerate until you’re ready to serve.

Garnish the salmon with cucumber slices and add parsley, lemon and tomatoes to the platter. Serve with the green goddess dressing.