Salmon with Tomato, Onions, and Capers

Quick, easy, healthy! Salmon fillets poached in a tomato onion caper sauce with white wine.
Ingredients

Main Course
  • 3 Tbsp 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 Tbsp lemon juice
  • 2 Tbsp of capers, drained
  • 1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
  • 1/3 cup white wine
  • 1/4 cup water
  • Salt and pepper
  • 2 fresh salmon fillets, 1/2 lb each

Other toppings for your bowl:
  • Sliced cucumber
  • Sliced radish
  • 1 large avocado, cubed
  • Furikake
  • Red pepper flakes
Directions
  • Sauté the onions and garlic: In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), 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.
  • Add tomatoes, thyme, lemon zest and juice, capers, jalapeño, salt, pepper: 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 wine and water: Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer.
  • Add salmon fillets, cover and cook: 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.

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