Bring vegetable stock to boil in braising pan on HIGH. Add whole carrot; reduce heat to MED. Cook, covered, 5 min. Remove carrot; set aside. Return stock to gentle simmer; add salmon fillets. Cook on MED, uncovered, about 12 min or until internal temp reaches 130 degrees (check by inserting thermometer into thickest part of fish). Turn off heat; let salmon cool in stock 1 hour. Transfer pan with salmon and stock to refrigerator; chill, covered, at least 2 hours (or up to overnight). Continue prepping vegetables.
