Poached Wild Salmon with Skillet Tomatoes

Fill a wide pot or pan large enough to hold all the salmon at once with enough water to cover the salmon by about an inch of water.

Bring water to a simmer.

Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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.