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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my re-creation of a dish from my favorite Italian restaurant. The restaurant serves it with roasted red potatoes, which is the perfect accompaniment, along with some hot Italian bread. Hope you enjoy! Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, chopped |
1 (28 ounce) can fire-roasted tomatoes (with juice) |
1 teaspoon dried thyme |
1 tablespoon fresh basil, finely chopped |
2 tablespoons balsamic vinegar |
1 tablespoon sugar |
2 tablespoons capers |
4 tablespoons green olives, chopped |
1/3 cup white wine (chardonnay works well) |
1/4 cup water |
salt and pepper |
4 (4 ounce) salmon fillets |
Directions:
1. In a large skillet, heat olive oil over medium heat.
2. Add the onion and cook, about 5 minutes, or until just beginning to color.
3. Add the garlic and cook 1 minute.
4. Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
5. Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
6. Stir in the wine and 1/4 cup of water.
7. Place the salmon, skin side down on top of the sauce.
8. Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
9. Remove salmon from pan and top with sauce,.
10. Splash with additional balsamic vinegar as desired.
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