2. Bring 3 cups of salted water to a boil in a large stainless steel saucepan. Add the salmon to the pan and bring the water back to a boil over high heat (this will take about 2 minutes). 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. (The salmon will be slightly underdone in the center at this point; adjust the cooking time to accommodate thicker or thinner fillets and to satisfy your personal taste preference.)
3. Remove the fillets from the liquid with a large spatula or skimmer, drain them well, and place on four warm plates. Sponge up any liquid that collects around the fillets with paper towels, then spoon the sauce over and around the fillets and serve.
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Reprinted from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin (Houghton Mifflin Harcourt, 2011). Copyright © 2011 by Jacques Pépin. Illustrations copyright © 2011 by Jacques Pépin. Used with permission of the publisher.
Jacques Pépin is a chef, cookbook author and teacher who has published 26 books and hosted 11 public television cooking series. A former columnist for The New York Times, Pépin is a contributing editor to Food & Wine magazine. In 2004 he was awarded the French Legion of Honor. He is also the first recipient of the Julia Child Award. Since 1998 he has been dean of special programs at the French Culinary Institute in New York. Pépin is a founder of the American Institute of Wine and Food.