Recipe
Poach salmon in water for 15 minutes until light pink. Once salmon is poached set aside with the lid on to keep warm and flavorful. Using a non-stick pan, add butter and melt at a low heat. Add white wine, let simmer for 10 minutes. Let the two amalgamate then add capers, tomato, parsley and lemon juice. Let everything simmer for 4 minutes, until the sauce is nice and thick. Once the sauce is ready remove from heat. Spoon over the top of salmon and garnish with lemon thyme.