Poached Tomato Saffron Salmon

Directions

1. In a large straight-sided saucepan that can hold the salmon steaks in a single layer, combine the saffron, tomato juice, lemon, lemon juice, bay leaves, peppercorns, and enough water to come half way up pan.
2. If using a fish poacher, follow instruction in owner's manual.
3. Bring to a boil on high heat then reduce heat to medium-low heat.
4. Gently simmer ingredients for 5 minutes to marry and release their flavors.
5. Add salmon to the pan and spoon liquid over steaks. Adjust heat so cooking liquid shows only slight movement but no bubbles.
6. Cook uncovered until the salmon is firm and just cooked through, about 10 minutes.
7. Remove fish with a slotted spatula.
8. Season with black pepper, a pinch of salt, and some fresh chopped dill.
9. Serve warm, at room temperature or even chilled.