1 tablespoon olive oil
1 cup Chardonnay (or Welch’s white grape juice)
1 cup lobster stock (or lobster base available in grocery stores)
1/2 onion, chopped
1 tomato, diced
1/2 lemon, juiced
1 sprig fresh rosemary
2 6-7 ounce salmon filets
salt and pepper to taste
Place one tablespoon of olive oil in a three quart saucepan over medium
heat and heat for 5 minutes. Add chopped onion and sautee until
translucent. Add the tomato, lemon juice and wine or grape juice.
Cook, uncovered, until the volume of the liquid is reduced by half. Add
the stock and simmer for 10 minutes.
Lightly rub the salmon filets with olive oil and then sprinkle with salt
and pepper. Place the filets in a baking pan and cook, uncovered, for 8
– 10 minutes in a 400 degree oven.
To serve, place a salmon filet on each serving plate and top with