Weekend Salmon

Directions

1. 1
   In a large skillet/saute pan (you will need one with a lid) over medium heat, combine the tomatoes, shallots, vodka, horseradish, Worcestershire sauce, lemon juice, olive oil, celery and pepper and bring to a gentle simmer.
2. 2
   Break up the tomatoes with the back of your spoon as you go.
3. 3
   Once the mixture is simmering, lay the salmon fillets over the top of the sauce and cover the pan with a tight lid.
4. 4
   Let the salmon poach for about 10-12 minutes, until just cooked through.
5. 5
   (Salmon takes about 10-12 minutes per inch of thickness to cook.
6. 6
   To avoid overcooking, remember that fish will continue to cook for a minute or two when coming off the heat.
7. 7
   Cooked salmon will be opaque in colour.)
8. 8
   Serving suggestion: with potatoes or over rice.
9. 9
   Inspired by exhaustion and a recipe found in the Liverpool Priva-Cheer Cookbook (2009).