Salmon with Tomato, Onions, and Capers
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 teaspoon fresh thyme leaves, chopped
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons of capers, drained
1 teaspoon of chopped jalapeño peppers either fresh or pickled
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 pound each
Directions
In a large, wide saucepan , heat olive oil on medium heat.
Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.
Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers.
Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer.
Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.
Cook for 4-7 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be a little rare in the middle, but not raw.
Serve immediately, with tomato sauce generously applied.