Salmon with Tomato, Onions, and Capers

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

1. Warm the olive oil over medium heat in a large, wide saucepan with a lid, at least 12 inches wide. Stir in the onion and cook it, stirring often, until it is just starting to take on color, about 5 minutes. Add the garlic and cook for 1 minute.
2. Turn the heat up to medium-high, then stir in the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Let the sauce bubble gently for 10 minutes, splashing in a little water if it starts to look too dry. Season with salt and pepper to taste.
3. Pour in 1/3 cup of white wine, a simple Chardonnay is fine, and add 1/4 cup of water. Bring the mixture back to a simmer.
4. Set the salmon fillets over the sauce, skin side down if they have skin. Put the lid on the pan and lower the heat to medium-low.
5. Cook the salmon for 4-7 minutes, depending on the thickness of the fillets. Test it with a fork to check the center; it should be a touch rare inside, but not raw.
6. Serve right away, spooning plenty of the tomato sauce over the salmon.