Recipe

1. Place an oven rack 4 to 5 inches from broiler element. Place a second oven rack in lower third of oven. Turn on the broiler. Line inside of broiler pan with foil (for easier cleanup). Spray rack of broiler pan with cooking-oil spray. If necessary, rinse frozen salmon with warm tap water so you can remove any packaging. Pat fish dry with paper towels, and place it skin side down on the broiler rack.

2. Brush top of fish lightly with soybean, safflower or peanut oil. Place under the broiler, 4 to 5 inches from heating element, and broil for 5 minutes. Meanwhile, in a 2-cup glass measure or small bowl, mix together the wine, olive oil, vinegar and capers. Set aside.

3. When the salmon has broiled 5 minutes, remove it from oven, and turn it skin side up. Brush skin side lightly with oil. Continue to broil until the skin has browned, about 2 to 3 minutes. Turn off the broiler, and turn the fish back over to skin side down. Return the fish to the oven on the lower rack in the bottom third of the oven.

4. Turn oven to the bake setting at 400 degrees, and bake until fish just flakes with a fork and is almost (but not quite) opaque throughout, 8 to 12 minutes, depending on thickness of fish. (Do not overcook. The fish will continue to cook when removed from the oven.).

5. While fish bakes, cut tomatoes into 1/2-inch dice. Add tomatoes and their juices to wine mixture. Season with salt and pepper. Stir well and set aside. Remove fish from oven and let it stand 3 minutes. To serve, cut fish into four pieces, remove skin, and place on plates. Stir wine mixture and spoon some over each piece of fish.

6. All ovens are a bit different, so watch your fish closely as it cooks. When in doubt, remove it from the oven and test it with a fork or knife tip. Stop cooking when the fish flakes easily and is not quite opaque (done) throughout, as it will continue to cook when removed from the oven.