| Ingredients |
 4 salmon portions (6–8 oz each) thawed under refrigeration |
| 10 sun–dried tomatoes, oil packed, diced |
| 2 cloves of garlic, chopped |
| 1/2 cup milk |
| 2 Tbsp dry sherry |
| 1 tsp fresh ginger, grated |
| 2 tsp cornstarch |
| 2 green onions, minced |
| Salt and pepper to taste |
Place 3/4 cup water, the garlic and a pinch of pepper into a large skillet. Bring to a boil. Add the salmon portions (1 layer only). Reduce heat to a simmer and cover tightly (cook 3 minutes). Turn the portions over, cover and cook until the fish flakes easily with a fork (4-6 minutes; depending on thickness of portion). Remove portions from the skillet and drain well. Place on a plate, cover and hold in a warm place. Increase the heat on the poaching liquid to high and reduce the liquid by half, stirring frequently. Reduce heat to simmer, whisk in the milk, cherry, tomatoes and ginger. Mix cornstarch with 1/4 cup of water. Slowly pour this mixture into the poaching liquid. While whisking, bring the poaching liquid to a simmer and cook until thickened. Taste, adding salt and pepper as needed. Return the salmon to the liquid and heat (aprox 2 minutes). Remove salmon from pan placing on warm serving plates. Top each portion with tomato ginger sauce and garnish with green onion.
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