- 5 tbsp dry white wine
- 2 tbsp white wine vinegar
- 150ml/¼ pint vegetable stock
- 2-3 fresh sage leaves
- 100g/3½oz salmon fillet, skin removed
- 1 garlic clove, crushed
- 5 tbsp double cream
- 8 cherry tomatoes, halved
- fresh dill sprig, to garnish
- For the salmon, place the white wine, white wine vinegar, stock and sage leaves into a saucepan and heat together until simmering.
- Simmer until the liquid has reduced to half its original volume.
- Add the salmon to the saucepan and reduce the heat. Poach the fish for 6-8 minutes, or until the salmon is cooked through.
- For the tomato sauce, place the garlic, double cream and tomatoes into a small saucepan and simmer for five minutes, until the sauce has thickened slightly.
- Carefully remove the fish from the cooking liquor with a slotted spoon and place onto a serving plate.
- To serve, spoon the tomato cream sauce around the edge of the salmon and garnish with dill.