| | RAVIGOTE SAUCE |
| 2 | | Plum tomatoes (5 ounces), seeded and cut into 1/4-inch pieces (3/4 cup) |
| 1 | tb | Drained capers |
| 2 | | Scallions, trimmed and chopped (1/3 cup) (up to 3) |
| 1/3 | c | Chopped onion, washed in a sieve under cool tap water and drained |
| 2 | | Cloves garlic, peeled, crushed, and chopped (1 teaspoon) |
| 1/3 | c | Coarsely chopped fresh flat-leaf parsley |
| 1/3 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 4 | tb | Virgin olive oil |
| 2 | tb | Lemon juice |
| | FISH |
| 4 | | Salmon fillet steaks, will all bones, sinews, and skin removed, each 5 ounces and 1 1/4 to 1 1/2 inches thick |
