Salmon With Tomato, Onions, And Capers

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, peeled and diced
• 2 large fresh tomatoes, diced
• 1 tablespoon fresh thyme leave, chopped
• 2 teaspoons freshly grated lemon zest
• 1 meyer lemon, juice of
• 2 tablespoons capers, drained
• 1 teaspoon chopped jalapeno pepper (no seeds, no stem, no ribs)
• 1/3 cup white wine
• 1/4 cup water
• salt and pepper
• 1 lb fresh salmon fillet

1. In a large, wide saucepan, heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeno peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
4. Add 1/3 a cup of white wine and 1/4 cup of water. Bring to a simmer.
5. 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 5-10 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 somewhat rare in the middle, but not raw.
6. Serve immediately, with tomato sauce generously applied.

olive oil, onion, garlic, tomatoes, thyme, freshly grated lemon zest, lemon, capers, jalapeno pepper, white wine, water, salt, fresh salmon fillet

Taken from www.food.com/recipe/salmon-with-tomato-onions-and-capers-409897 (may not work)