From numnums.com
Ingredients
 lemon zest1 tsp
 lemon2 tbsp
fresh squeezed
 onion 1/3 cup
chopped, rinsed in strainer and drained
 scallions3 pieces
trimmed and chopped
 fresh parsley 1/3 cup
chopped
 garlic2 cloves
crushed and chopped
 tomatoes2 whole
seeded and diced into 1/4-inch pieces
 capers1 tbsp
drained
 olive oil 1/4 cup
extra virgin
 salt 1/2 tsp
 black pepper 1/4 tsp
 salmon4 pieces
about 5 ounces each and about 1.5 inches thick

cookware

mixing bowl
large stainless steel saucepan
paper towel
plate
1
Boil 3 cups of salted water in a large stainless steel saucepan.
2
For the ravigote, combine all the ingredients (except the salmon) in the bowl and reserve.
3
Add the salmon to the boiling water and bring it to a boil again. Remove from heat immediately and let the salmon steep for about 5 minutes for a beautiful medium-rare center. If needed, adjust steeping time to desired doneness.
4
Rest the poached fillets on a plate lined with paper towel to drain, then transfer them to the serving plates. Spoon the sauce over the salmon and serve.
Notes

Leftover ravigote sauce is delicious over a French omelet the next morning. We also like to top spaghetti squash with ravigote sauce.

Source

adapted from Jacques Pepin's Essential Pepin