Salmon with Tomato, Onions, and Capers

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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. Links: Salmon Provencal with Fresh Herbs, Tomatoes, Shallots here on Simply Recipes Salmon with tomatoes, onions, olives, and capers from Family Foodie Grilled Salmon with Sundried Tomato, Olive, Caper and Parsley Relish from Kalyn's Kitchen