When I first found this recipe on the blog Steele House Kitchen, I was immediately curious. I’ll be honest, this dish is a little strange. I mean, white wine tomato broth? What even is that? The method of crushing poached tomatoes and separating the pulp to leave just the flavorful red broth is not a typical step in most recipes. But trust me, the final product is so delicious and so unique, you won’t regret taking a chance on this quirky dish.

Ingredients

• 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 but delicious)
• Drizzle of truffle oil (optional but delicious)

Instructions

1. Heat a large pan (make sure it has a lid that fits) over medium heat and add the oil, garlic, and chopped shallots. Saute until the shallots are softened, about 2 minutes.
2. 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.
3. Crush all the tomatoes to a pulp, releasing their juices into the broth.
4. 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.
5. Once it’s cooked, remove the salmon fillets and place them on a plate off to the side. Taste the broth and add salt and pepper as needed.
6. 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. I used pasta plates since they are flat on the bottom but have the raised edges like a bowl to keep the broth contained.
7. Add the salmon to each serving dish and top it off with a drizzle of lemon juice and a drizzle of truffle oil for extra flavor.
8. There are a few ways to serve this dish. In this instance I chose to have a bed of steamed asparagus, which was great. I have also done a bed of mashed potatoes, sauteed spinach, or made it into a light soup. For the soup, I just broke up the salmon into small pieces and stirred it in with the broth. So many options, all of them delicious!