Put a silicone steamer into a medium pot and nestle the chicken, salmon domed-side-up or shrimp on the sling. Add the peppercorns, bay leaf, garlic clove, celery, and two five-finger pinches of salt. Add water to cover the chicken by about half an inch.
Add the peppercorns, bay leaf, garlic clove, celery, and two five-finger pinches of salt. Add water to cover the protein by about half an inch.
Bring the water just to a boil over high heat. Turn it down to a simmer so the bubbles slow down but the water will still move.
For chicken: Cover and simmer until the center of the chicken breasts reach 160 degrees when a thermometer is inserted into the thickest part of the breast, about 15 minutes.
For salmon: Simmer until the salmon is firm to the touch and just cooked through to the center of the thickest part, about 5 minutes, or about 130 degrees on a digital thermometer.
For shrimp: Simmer until the shrimp turn pink and curl and are just cooked through to the center of their thickest part about 1 minute. Pull the shrimp from the water and lower the steamer into the ice water to stop the cooking.
Transfer all proteins to a sealable container and store refrigerated until ready to eat.