Salmon with Tomato, Onions, and Capers

Ingredients

• 3 tablespoons olive oil extra virgin 
• 1 medium onion chopped
• 2  garlic cloves diced peeled
• 2 large tomatoes fresh diced
• 1 teaspoon thyme leaves fresh chopped
• 2 teaspoons lemon zest freshly grated
• 2 tablespoons juice of lemon 
• 2 tablespoons capers drained
• 1 teaspoon jalapeño peppers either fresh chopped (no seeds, no stem, no ribs)
• 0.3 cup white wine 
• 0.3 cup water 
• 4 servings salt and pepper 
• 2 fillet salmon fresh

Equipment

• frying pan
• sauce pan

Directions

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.
2. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. 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.
5. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
6. Add wine and water:
7. Add 1/3 a cup of white wine - a simple Chardonnay will work.
8. Add 1/4 cup of water. Bring to a simmer.
9. 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.
10. 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.
11. Serve immediately, with tomato sauce generously applied.