According to Julia Child “Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy. It should still be juicy. Fish that is resistant and flaky is overdone – too bad!”  This can be served with a variety of sauces.  For this Fish Course we used a small dab of Moutarde de Meaux (Mustard from Meaux although I am sure a little Dijon would be adequate.)

Ingredients:  

• Salt
• Red or white wine vinegar
• 1¼ pounds salmon filet
• (white wine)

Directions:

1. Measure 3 inches of water into a wide-rimmed pan.  (I like to use 1/2 wine-1/2 water)
2. Add 1½ teaspoons salt and 3 tablespoons wine vinegar for every quart of water.  (There are those who would add onion and carrot and celery – not necessary!)
3. Bring to a boil.
4. Add the salmon.
5. Bring to just below a simmer and cook for about 6 minutes until done.
6. Remove the salmon with a slotted spatula and transfer to a paper towel-lined plate to absorb the extra water.

Depending on your wishes, you can do this ahead and serve the salmon at room temperature or cold.

Serves: 4 – 6 as entree.  Cut the pieces smaller for a Fish Course at a larger dinner.
Source:   Adapted from Julia Child’s “The Way to Cook”