Salmon In Smoky Tomato Broth

• 1 cup canned unsalted diced tomatoes, undrained
• 1/4 cup unsalted chicken stock
• 1/4 cup dry white wine
• 2 tablespoons sherry vinegar, divided
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons olive oil, divided
• 4 (6-ounce) salmon fillets
• 1/2 teaspoon black pepper, divided
• 3 tablespoons roasted, unsalted cashews, coarsely chopped
• 3 green onions, thinly sliced

1. Combine tomatoes, stock, wine, 1 1/2 teaspoons vinegar, paprika, and 1/4 teaspoon salt in a blender; process until smooth. Transfer mixture to a small saucepan over medium-high heat; bring to a boil. Simmer 10 minutes, stirring occasionally; remove from heat.
2. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add salmon to pan. Cook 4 minutes on each side.
3. Combine remaining 1 1/2 tablespoons vinegar, remaining 1/4 teaspoon salt, remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon pepper, cashews, and onions in a bowl; toss to coat.
4. Divide stock mixture among 4 bowls. Place 1 salmon fillet in each bowl; top fillets with cashew mixture.

tomatoes, white wine, sherry vinegar, paprika, kosher salt, olive oil, salmon fillets, black pepper, cashews, green onions

Taken from www.myrecipes.com/recipe/salmon-smoky-tomato-broth (may not work)