- 4 (6-ounce) wild salmon fillets, bones removed
- 2 tablespoons unsalted butter
- 1 1/2 cup grape tomatoes
- 1 bunch green onions, white and light green parts only, thinly sliced
- 3/4 teaspoon fine sea salt, divided
- Lemon wedges
- 1/2 teaspoon ground black pepper, divided
When water starts to simmer, add salmon. Increase heat to allow the water to return to a very light simmer. Cook until salmon is just opaque in center. Allow about 10 minutes per inch thickness of fillet. Carefully remove salmon to a serving dish.
Meanwhile, heat butter in a skillet over medium heat until butter melts and starts to foam. Add tomatoes and season with remaining salt and pepper. Cook, stirring frequently, about 2 minutes. Add green onions, toss and continue cooking until tomatoes start to lightly wrinkle. Taste and adjust seasoning with salt and pepper.
To finish dish, garnish salmon with the tomatoes and green onions and any juices from skillet. Serve with lemon wedges.
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