4 salmon fillets (or other line-caught deep-water fish)
Water or vegetable stock, or a mix of water and either fish stock, chicken broth, or white wine
1 tbsp chives, finely chopped
Salt and freshly ground black pepper
Poach the fish on the stovetop by covering it with liquid and letting it simmer for 6-8 minutes, until fish is cooked, but still firm. Alternatively, place it in a roasting pan, cover with the poaching liquid and bake for 10 minutes in oven, preheated to 375°F.
Remove from liquid, sprinkle with chives, and serve with roasted cherry tomatoes and nuts (for example, lightly toasted almonds).