4 Wild King salmon fillets
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
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 fillets to the skillet (in 1 layer); reduce heat to a simmer, cover tightly and cook 3 minutes. Turn the fillets over, cover, and cook until fish flakes easily when tested with a fork (approximately 4-6 minutes, depending on the thickness of the fish). Remove fillets from 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, sherry, 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 salmon fillets to poaching liquid and heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm serving plates. Top each fillet with tomato ginger sauce, garnish with green onion and serve.

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