Ingredients

　　Bring 2 quarts of water to the boil in a large skillet, adding 1 tablespoon salt and 1/4 cup white-wine vinegar. Slide in the salmon, bring back almost to the simmer, and poach just below the simmer for 8 minutes—the fish is done when just springy to the touch. Drain, remove skin, and serve with lemon wedges, melted butter, or hollandaise sauce (page 13).

　　Julia's Kitchen WisdomKnopf