If fresh tomatoes aren't in season, use a 14-ounce can of diced tomatoes.
Don't use wine in cooking? Just sub with more water and an additional 2 teaspoons of lemon juice.
- 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 (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 pound each
1 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.
2 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.
3 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.
4 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.