Poached Salmon In Ravigote Sauce

• 2 plum tomatoes, seeded and cut into 1/4-inch pieces (1 cup)
• 2 tablespoons drained capers, if desired
• 4 scallions, trimmed and chopped ( 1/2 cup)
• 1/2 cup chopped onion, washed in a sieve under cool water and drained
• 3 large cloves garlic, peeled, crushed and chopped (2 tablespoons)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons virgin olive oil
• 3 tablespoons lemon juice
• 4 cups water
• 6 salmon fillet steaks, with all bones, sinews and skin removed (5 ounces each when cleaned), each 1 1/4 to 1 1/2 inches thick

1. Mix all ingredients except water and salmon in a small bowl and set aside at room temperature.
2. When ready to cook the salmon, bring the water to a boil in a stainless steel saucepan.
3. Place the salmon steaks in the pan and bring the water back to a boil over high heat.
4. (This will take about 2 minutes.)
5. Immediately turn off the heat or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes.
6. (The steaks will be slightly underdone in the center; adjust the cooking time to accommodate thicker or thinner steaks and to satisfy taste preferences.)
7. Remove the steaks from the liquid with a large spatula or skimmer, drain well, and place a steak on each of six warm plates.
8. Sponge up any liquid that collects around the steaks on the plates with paper towels and spoon the sauce over and around the steaks.
9. Serve immediately.

tomatoes, capers, scallions, onion, garlic, parsley, salt, freshly ground black pepper, virgin olive oil, lemon juice, water, salmon fillet

Taken from cooking.nytimes.com/recipes/1020 (may not work)