Salmon recipe

When a French man tells you 'my love, that was very good' I guess one has to share the recipe.  We have a beautiful sunshine day (with a freezing cold wind) and as a result, I spent the afternoon in the garden to plant bulbs to flower from Feb onwards - that is the time when you feel you cannot bear this long winter anymore!  So am a bit tired to sort out photos to blog, so will rather share this recipe with you (Ron, this one is especially for you, hope your hubby loves it as much as mine!)
Oh, and just to tell you, besides for internet and champagne, salmon is the other item that is definitely less expensive than in SA!  But spoil yourself, this recipe is for 2 (but you can easily increase it for more people, the sauce is enough for 3-4 people as it is, but we love to dip the baguette in it, because it is just so yummie!)

2 tomatoes, peeled (I actually forgot to peel it last night, but it peels very easily if you pour boiling water on it), and cut in cubes
1 shallot, cut  (some of you might not know shallots, it is something I never bought in SA, but we use it often in France, excellent - even on braaibroodjies! So try to find it)
190 ml white wine (I've used chardonnay, but any dry will work)
1/2 teaspoon salt
1/2 teaspoon black pepper
80ml cream
1 teaspoon dried chervil (or fresh if you find)
1 teaspoon chives
1 teaspoon dried tarragon
2 salmon fillets
In a casserole combine the tomatoes, shallot, wine, salt & pepper and cook until it is reduced to about a third (ca 10 min). Remove from the heat and let it cool down slightly.  Then strain the mixture through a sieve (over another casserole), pressing the pulp to extract all the juice.  Stir in the cream. 
In the meanwhile, heat some butter (not oil, as it doesn't provide the same taste/texture) in a pan until bubbly, then fry the salmon 2-3 min on each side, depending on how you prefer it and how thick the fillets are. After 2min each side it is still juicy, slightly raw inside (more raw if thicker)
While the salmon is frying in the pan, return the tomato mixture to the stove and cook over medium heat, stirring (about 2-3 min).  The last 30 seconds add the herbs. 
Serve immediately
I prefer to serve the sauce separate that each one can choose how much sauce to spoon over the salmon, but you can also spoon it over the salmon before serving.
Enjoy!