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  Poached Salmon in Tomato Broth

4 medium tomatoes
1/4 cup white wine or chicken stock
2 Tbs butter
1 tsp fennel seeds
4 to 6 salmon fillets or steaks (about 4 oz each)
1/2 cup chopped fresh basil
Salt and freshly ground pepper to taste

Peel and seed the tomatoes.* Puree the tomatoes in an electric blender or food processor. Combine the pureed tomatoes, wine or broth, butter, and fennel seeds in a large skillet over moderate heat. Place salmon fillets on top and sprinkle with the chopped basil. Season with salt and pepper and simmer covered for 10 minutes.

* To peel and seed tomatoes: Make a small x-shaped incision in the bottom of the tomato using a sharp paring knife. Plunge the tomatoes into boiling water for 10 seconds. Rinse under cold water to stop the cooking. The peel should slide off easily. Cut the tomatoes in half and squeeze the seeds out, using your fingers or a small spoon to scoop them out if necessary.

Yield: 4 to 6 Servings