In a large skillet/saute pan (you will need one with a lid) over medium heat, combine the tomatoes, shallots, vodka, horseradish, Worcestershire sauce, lemon juice, olive oil, celery and pepper and bring to a gentle simmer.
Break up the tomatoes with the back of your spoon as you go.
Once the mixture is simmering, lay the salmon fillets over the top of the sauce and cover the pan with a tight lid.
Let the salmon poach for about 10-12 minutes, until just cooked through.
(Salmon takes about 10-12 minutes per inch of thickness to cook.
To avoid overcooking, remember that fish will continue to cook for a minute or two when coming off the heat.
Cooked salmon will be opaque in colour.)
Serving suggestion: with potatoes or over rice.
Inspired by exhaustion and a recipe found in the Liverpool Priva-Cheer Cookbook (2009).