Patricia Wells' Rosemary Regal Salmon

Ingredients (Serves: 4)
1 kg Regal Salmon Fillet
2 cups Viognier wine or other white wine (can substitute water)
Several branches Rosemary
Several drops Pistachio oil or sesame oil
Rock Salt
16 pitted green olives

Method
1. Run your fingers over the top of the salmon fillet to detect any tiny bones that remain. Use tweezers to remove the bones. Cut the salmon into four even 250 gm portions.
2. In the skillet, bring the wine to a boil over high heat. Reduce by half. Reduce the heat to a simmer, add the rosemary branches and place salmon on top of the herbs. Cover and simmer gently until the fish is cooked through, about 6 minutes. Carefully transfer the fish to warmed dinner plates.
3. Drizzle with pistachio oil and rock salt
4. Garnish with rosemary sprigs and olives. Serve.