A beautifully poached piece of salmon, clean tasting and light, is a terrific summer meal. The technique really has only one rule: Don't overcook. The salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent.
In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.
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