In a small saucepan, bring the apple juice con­centrate to a boil over medium heat and boil until reduced by one-third, about 5 minutes. Add the mustard and ground pepper and stir to form a thick, sticky paste. Remove from the heat and reserve until needed.

Preheat the oven to 475° F. Oil a shallow baking pan large enough to hold the fillets in one layer.

In a saucepan, combine the stock, wine, celery, shallots, and peppercorns over high heat, bring to a boil, and boil until reduced to 2 cups, about 12 minutes. Strain through a fine-mesh sieve and keep warm.

Using one-half of the mustard paste, coat the tops of the salmon fillets. Arrange the fillets in the prepared pan. Carefully pour one-half of the wine reduction around the salmon and then salt the fish lightly. Roast the salmon until medium-­rare when tested with a fork, about 7 minutes. Remove the salmon from the oven and place the fillets on warmed dinner plates.

While the salmon is roasting, bring a large saucepan filled with salted water (1 tablespoon of salt per quart of fwater) to a boil over high heat, add the carrots, and boil just until tender, about 4 minutes. Using a slotted spoon, remove the carrots from the pan and keep warm. Cook the green beans in the same boiling water until tender, about 1 minute, then drain and keep warm.

Pour the liquid in the baking pan into a blender and add the remaining wine reduction and mustard paste. With the motor running at medium speed, slowly pour in the olive oil in a thin, steady stream through the small hole in the center of the lid. Taste and adjust the seasoning. Surround each fillet with the olives beans, and carrots. Pour the sauce on top of the vegetables. Serve at once.