Poached Salmon in tomato broth
2 teaspoons of avocado oil or olive oil
2 tablespoons of minced garlic
2 shallots, chopped
5 ripe tomatoes
1 1/2 cups of dry white wine
1 cup of seafood stock (can substitute with chicken stock or water)
8-10 sprigs of fresh thyme
4 salmon fillets
Salt and pepper to taste
Drizzle of lemon juice (optional )
Heat a large pan over medium heat and add the oil, garlic, and chopped shallots. Saute until the shallots are softened, about 2 minutes.
Stir in the wine, stock, and thyme, then add the whole tomatoes with stems removed. Bring the liquid to a boil, then place the lid on the pan and lower the heat to simmer. Simmer for about 30 minutes, or until the tomatoes are softened enough to crush with a spatula.
Crush all the tomatoes to a pulp, releasing their juices into the broth.
Place the salmon fillets in the broth and cover the pan again, simmering for about 8 minutes or until the salmon fillets are cooked through.
Once it’s cooked, remove the salmon fillets and place them on a serving plate ! Taste the broth and add salt and pepper as needed.
Place a strainer over a large bowl and pour the broth from the pan over it. Remove the strainer pour the remaining broth evenly into all the serving dishes!
Add the salmon to each serving dish and top it off with a drizzle of lemon juice !