| 1 | Preheat a 12" cast iron skillet for about 4 minutes over medium-high heat. |
| 2 | Preheat the broiler, moving the top oven rack to 4" from the element. |
| 3 | Place salmon fillets in the skillet, with the skin side down. |
| 4 | Sprinkle the other side of the fillets evenly with freshly ground pepper. |
| 5 | Cook without turning the fillets for around 6 minutes. |
| 6 | Place the skillet under the broiler for about 3 minutes, or until salmon is lightly browned. |
| 7 | Don"t let the salmon dry out. |
| 8 | While cooking the salmon, place wine in a small saucepan and simmer for about a minute. |
| 9 | Add the minced chives, tarragon and butter. |
| 10 | Stir well. |
| 11 | As soon as the butter melts, add the tomatoes for about 30 seconds. |
| 12 | Add salt and pepper to taste. |
| 13 | Remove the tarragon. |
| 14 | Spoon the sauce over the fillets evenly. |
| 15 | Garnish with the chives. |
