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Ingredients:

• 1 tablespoon vegetable oil
• 3 cloves garlic, sliced
• I fresh chili, sliced (optional)
• 1 stalk lemon grass, cut into 2-inch pieces and bruised with the back of a knife
• 2 kaffir lime leaves, cut into thin slivers
• 2 cups chicken stock
• ½ cup dry white wine
• ½  teaspoon salt
• 4 (6-ounce) salmon fillets. Skinned and boned
• 2 red ripe tomatoes, cut into thin wedges
• 1 cup fresh pineapple, cubed
• 2 green onions, cut into 1-inch pieces
• 1 tablespoon chopped fresh cilantro

Directions:
Heat the oil in a large saucepan over high heat. Add the garlic and chili and stir until fragrant, about 30 seconds. Add the lemon grass and lime leaves and stir for another 20 seconds. Add the chicken stock, wine, and salt. Let stock come to a boil, and then add the salmon. Cook for 2 minutes, and then reduce heat to medium. Add the tomatoes, pineapple, green onions, and cilantro and simmer until fish is just done, another 5 to 6 minutes. Remove from heat. Transfer fish and broth to a serving platter. Garnish with cilantro.