To poach the salmon, in a medium saucepan, combine the wine, peppercorns, jalapeño, onion, and parsley, and bring to a boil. Pour the boiling liquid through a sieve directly over the salmon. Cover tightly. After 2 minutes (3 minutes for pieces thicker than 1 inch), drain off the liquid and put the fish in the refrigerator to cool. It should be perfectly cooked, slightly rosy in the middle, after chilling.

After it is completely cool, cover the fish. You can prepare the fish up to this point a day in advance.

To make the vinaigrette, combine the jalapeño and vinegar in a small saucepan and bring almost to a boil over medium-high heat. Remove from the heat and let cool completely, allowing the chile to infuse the vinegar. Add the lime juice and whisk in the oil. Add the cumin seed, salt, pepper, and garlic, and whisk it all together.