Peel potatoes and cut into quarters and cover with cold water and set aside.
Season salmon steaks with 1/2 tsp salt and freshly ground black pepper and set aside.
In a large saucepan, heat vegetable broth on high heat until almost boiled.
Cut fennel bulb in quarters and place in broth.
Trim scallions, cut into four and add to broth.
Slice chili into thin slices and shake off 50% of its seeds and add to broth.
Add vinegar, stir broth and its ingredients and lower heat to simmer.
Cover and cook for 10-15 mins until fennel softens.
Drain potatoes and add to broth and then add 1/2 tsp salt.
Raise heat to high and once broth begins to boil, lower heat to a simmer and cover pan cook until potatoes are almost cooked. You should be able to pierce the potatoes with a fork, but the center of each potato should still be firm.
Add seasoned salmon steaks, carefully placing them among the ingredients.
Cover pan and allow salmon steaks to poach until they become opaque.