Georgian Salmon Buglama (Tevzis Buglama)

This Salmon Buglama (Tevzis Buglama)
recipe is similar to veal buglama.
This salmon is full of delicious
tomatoes and herbs flavors.
It's easy to prepare and fresh tasting.

Ingredients:
2 pounds salmon, skinned and cut in 1 1/2-inch pieces
1 1/2 pounds ripe medium sized tomatoes, sliced
3/4 cup vegetable oil
1 cup chopped cilantro
2 medium onions, peeled, sliced, and separated into individual rings 2 small lemons, sliced
4 bay leaves
Salt
Freshly ground black pepper

Directions:
Pour 1/4 cup of oil into a deep saucepan large enough
to hold the chunks of salmon in a single layer,
and swirl it to cover the bottom of the pan.
Place the pieces of salmon over the oil
and season with salt and pepper.
Top the fish with layers of cilantro, onions,
lemons, and bay leaves, in that order.
Pour another 1/4 cup of oil over the mixture,
then lay on the sliced tomatoes.
Add the remaining 1/4 cup of oil and more salt and pepper.
Cover the pot and bring to a boil, reduce the heat to low,
and simmer for 15 minutes, or until the fish is done.
Serve the Salmon Buglama (Tevzis Buglama)
with boiled potatoes or white rice.