3 tbsp. olive oil
2 tbsp. lemon juice
1 lb. fresh salmon fillets, cut into 1/2 inch thick medallions
2 med. shallots, chopped fine
1 med. garlic clove, chopped fine
1 (16 oz.) can salt-free whole tomatoes
1/2 c. rich, salt-free fish stock
1 tbsp. double-concentrate tomato paste
1 tbsp. finely chopped fresh dill weed
1 tbsp. finely chopped fresh Italian parsley
2 tsp. sugar
1 bay leaf
1 tbsp. chopped fresh chives

In a mixing bowl, stir together 2 tablespoons of the olive oil with the lemon juice. Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them 2 or 3 times. Preheat the broiler.

When the salmon marinates and the broiler heats, prepare the sauce. In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat. When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but still slightly liquid, about 20 minutes. Serve over fine strands -- angel hair or spaghettini. Preparation time: 50 minutes.