Salmon with Tomato-Caper Sauce
2 Salmon filets, room temperature
3 TBL olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large tomatoes, diced (or 1 cup canned tomatoes)
2 TBL capers, drained
1 TBL fresh thyme, chopped (or 1 tsp dried)
1 tsp lemon zest
1/2 tsp sugar
1/3 cup white wine
In a saucepan, heat olive oil on medium. Add onion and cook about 5
minutes until translucent. Add garlic and cook 1 minute.
Add tomatoes, capers, thyme, zest, sugar, and wine. Simmer, uncovered, until most of the liquid has dissipated (about 10 minutes).
In a different pan on medium heat, heat 3 TBL oil, cook salmon, skin side up for 2 minutes. Flip and cook 2 minutes, skin side down.
Lift salmon off skin. Serve, topped with sauce.
Salmon is best when middle is nearly rare. You can start the salmon as the sauce is reducing.