Salmon with Tomato, Onions, and Capers

One of the best ways to prepare salmon is to poach it, in just a little liquid. We often use this “shallow poaching” method with a little white wine and herbs.
You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions, tomatoes, white wine, and capers. Preparing salmon this way perfect for a quick and and easy midweek meal, and elegant enough for company.

And, by the way, it tastes great! How could it not, with these ingredients, right?
The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest.
You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook.

Salmon with Tomato, Onions, and Capers Recipe

 

Prep time: 10 minutes
Cook time: 25 minutes
Yield: Serves 4

 

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.

Ingredients:

• 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

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