Cut off green tops of leeks and remove outer tough leaves.
Cut off root and cut leeks in half lengthwise.
Fan out the leeks and rinse well under running water.
Cut leeks into very thin strips (chiffonade cut)
Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently.
Add garlic and sauté for another minute.
Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
Rub salmon with fresh lemon juice, salt and white pepper.
Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks.
Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
Serve leeks topped with salmon and drizzle with juice.
Saute carrots, celery and mushrooms in medium saucepan.
Add chicken stock and brown rice. Cook until tender.