Salmon Portafino

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 (28 ounce) can fire-roasted tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 tablespoon fresh basil, finely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons capers
• 4 tablespoons green olives, chopped
• 1/3 cup white wine (Chardonnay works well)
• 1/4 cup water
• salt and pepper
• 4 (4 ounce) salmon fillets

1. In a large skillet, heat olive oil over medium heat.
2. Add the onion and cook, about 5 minutes, or until just beginning to color.
3. Add the garlic and cook 1 minute.
4. Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
5. Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
6. Stir in the wine and 1/4 cup of water.
7. Place the salmon, skin side down on top of the sauce.
8. Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
9. Remove salmon from pan and top with sauce,.
10. Splash with additional balsamic vinegar as desired.

olive oil, onion, garlic, tomatoes, thyme, fresh basil, balsamic vinegar, sugar, capers, green olives, white wine, water, salt, salmon fillets

Taken from www.food.com/recipe/salmon-portafino-225383 (may not work)