1 lb salmon fillets (4 oz/serving)
1 medium onion, fine dice
1 c Riesling or other semi-dry white wine
1 c half-and-half
1 t hot smoked paprika
double-handful cherry or grape tomatoes, halved
1/4 c coconut milk
Saute the onion in olive oil with a pinch of kosher salt in a skillet. Whisk together wine, half-and-half, and paprika. When the onion starts to brown pour in the liquid. When it reaches 150ºF, add the salmon. Spoon liquid over the salmon and poach for 8-10 minutes. Test doneness with a fork. Remove salmon, add tomatoes, raise heat to medium and simmer until liquid is reduced by half.
Break up salmon to bite-size pieces. When liquid is reduced, remove from heat and stir in coconut milk and fish. Season with salt and fresh-ground pepper. Serve over pasta, garnishing with parsley and shaved parmesan if desired.