Salmon Caponata

• 2 tablespoons fresh thyme or 2 teaspoons dried
• 1/2 pound sliced onions
• 1 pound coarsely chopped tomatoes
• 1/2 pound red or yellow pepper strips
• 2 tablespoons rinsed capers
• 1 teaspoon minced garlic in oil
• 1/4 cup red-wine vinegar
• Freshly ground black pepper to taste
• 8 to 12 ounces salmon fillet

1. Remove leaves from stems of fresh thyme.
2. In large covered skillet cook onions, tomatoes, peppers, capers, garlic, vinegar, thyme and freshly ground black pepper over high heat for about 10 minutes.
3. Wash and drain fish.
4. Cook the fish according to the inch rule: Measure fish at thickest part and cook 10 minutes per inch.
5. Place the fish on the vegetables in the skillet.
6. Cover with some of the vegetable mixture.
7. Cover skillet and cook fish as directed.

thyme, onions, tomatoes, red, capers, garlic, redwine vinegar, freshly ground black pepper, salmon fillet

Taken from cooking.nytimes.com/recipes/10525 (may not work)