• 1 28-ounce can whole peeled tomatoes (make sure they’re not packed in tomato puree)
• 2 tablespoons fresh lemon juice
• 4 to 5 sprigs of fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon freshly ground black pepper
• 1 1⁄2 pounds skinned salmon fillet cut into 4 portions, or 4 salmon steaks (about 8 ounces each)
Set a fine sieve over a bowl. Empty the can of tomatoes into the sieve and squeeze the juice from 1 tomato at a time, letting the juice go through the sieve. Do not press the tomatoes through the sieve. Discard the solids or reserve them for another use. You want to extract 1 1/2 to 2 cups of thin tomato juice.
In a deep skillet large enough to hold the salmon in one layer, combine the tomato liquid, lemon juice, thyme, salt, and pepper and bring to a boil. Add the salmon and poach it, at a bare simmer, for 10 minutes or until the salmon is just cooked through. Serve the salmon in shallow bowls with the broth.
Thanks to Leslie Glover Pendleton for this recipe