From the Essential Pépin tv series, Episode 101: Savory Staples
Salmon fillets are poached briefly, then served with a ravigote sauce. Ravigote means "to invigorate" in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon. Pickled capers lend wonderful piquancy to the sauce. —Jacques Pépin
Serves 4
SAUCE
2 plum tomatoes (5 ounces), halved, seeded, and cut into 1/4-inch pieces (3/4 cup)
1 tablespoon drained capers
2–3 scallions, trimmed (leaving some green) and chopped (1/3 cup)
1/3 cup chopped onion, rinsed in a sieve and drained
2 garlic cloves, crushed and chopped (1 teaspoon)
1/3 cup coarsely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
4 skinless salmon fillets (about 5 ounces each and about 1 1/2 inches thick)
FOR THE SAUCE: Mix all the ingredients together in a small bowl. Set aside.