4 servings
1-1 1/4 pounds salmon fillet, skin on (scaling is not necessary), pin
bones removed, cut into 4 pieces
Salt & freshly ground black pepper to
1/2 cup dry white wine
1/3 cup very finely chopped fresh chives
3 sprigs fresh tarragon
1 teaspoon butter
2 ripe plum tomatoes, seeded and finely chopped
Fresh chives for garnish

  1. Preheat a 12-inch ovenproof skillet (cast iron is fine) for 3 or 4
    minutes over medium-high heat. Preheat the broiler, positioning the top rack about 4 inches from
    the heat.
  2. Place salmon fillets in the skillet, skin-side down, leaving the heat on medium-high. Sprinkle
    with pepper and cook, undisturbed, for about 6 minutes, or until the salmon flesh turns opaque
    about halfway up the fish.
  3. Transfer the skillet to the broiler and leave it there for 2 or 3
    minutes, just until the salmon browns on top. The salmon should still be moist in the middle.
  4. Meanwhile, in a small saucepan, heat wine over medium heat. Let it simmer for about 1
    minute. Add chives, tarragon and butter and stir. When the butter has melted, add tomatoes and
    cook another 30 seconds. Adjust seasonings with salt and pepper. Remove and discard the
    tarragon. Spoon the sauce over the salmon. Garnish with chives.
    Nutritional Information:
    185 calories
    8 total fat (2 g sat)
    65 mg cholesterol
    3 g carbohydrate
    23 g protein
    1 g fiber
    65 mg sodium