Ingredients

Steps

• Combine the white wine, vinegar, stock, and sage in a saucepan and bring to a simmer.
• Simmer the mixture until the liquid has reduced by half.
• Add the salmon to the pan, reduce heat, and poach for 6 to 8 minutes until cooked.
• Simmer garlic, cream, and cherry tomatoes in a separate saucepan for 5 minutes until thickened.
• Remove the salmon from the liquid using a slotted spoon and place it on a plate.
• Spoon the tomato cream sauce around the fish and garnish with dill.