Salmon over Smoky Tomato Broth *

1 can diced tomatoes, undrained
1/2 cup chicken stock
2 Tbsp rice wine vinegar
1 teaspoon smoked paprika
3/4 tsp salt
2 pounds salmon, cut into desired filet sizes
1/2 tsp freshly ground black pepper
3 Tbsp roasted cashews
3 green onions, thinly sliced

Combine tomatoes, stock, vinegar, paprika and 1/4 tsp salt in blender; process until smooth.  Transfer mixture to a small saucepan over medium high heat; bring to a boil.  Simmer for 10 minutes, stirring occasionally.

Heat nonstick skillet over medium high heat.  Add 1 Tbsp olive oil or spray with non stick cooking spray.  Sprinkle salmon with remaining salt and pepper.  Add salmon to pan.  Cook 4-5 minutes on each side.

Divide stock among bowls.  Place 1 salmon filet in each bowl; top filets evenly with cashews and green onions.