Fillets of Salmon with Tomato and Chives

Ingredients

• 0.3 cup chablis wine dry white
• 2 tablespoons chives fresh chopped
• 0.5 teaspoon garlic minced
• 0.1 teaspoon ground pepper white
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon pepper freshly ground
• 24 ounce salmon fillet 
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 1 cup tomatoes diced seeded
• 4 cups water 

Equipment

• frying pan
• spatula

Directions

1. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring 4 cups of water just to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover and simmer 4 to 5 minutes or until fish flakes easily when tested with a fork.
2. Remove fillets from skillet, using a slotted spatula, and place on a serving platter. Set aside; keep warm.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
4. Add shallots and garlic; saute 1 minute.
5. Add wine, and cook until reduced by half. Stir in tomato, 2 tablespoons chives, lemon juice, 1/4 teaspoon salt, and white pepper. Spoon sauce evenly over salmon fillets, and serve immediately.
6. Garnish with fresh chives, if desired.