Salmon With Tomato, Onions, and Capers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, peeled and diced |
2 large fresh tomatoes, diced |
1 tablespoon fresh thyme leave, chopped |
2 teaspoons freshly grated lemon zest |
1 meyer lemon, juice of |
2 tablespoons capers, drained |
1 teaspoon chopped jalapeno pepper (no seeds, no stem, no ribs) |
1/3 cup white wine |
1/4 cup water |
salt and pepper |
1 lb fresh salmon fillet |
Directions:
1. 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.
2. Add the garlic and cook for 1 minute.
3. 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.
4. Add 1/3 a cup of white wine and 1/4 cup of water. Bring to a simmer.
5. 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 5-10 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 somewhat rare in the middle, but not raw.
6. Serve immediately, with tomato sauce generously applied.
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