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Ingredients

3 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 Tbsp fresh thyme leaves, chopped
2 teaspoon freshly grated lemon zest
The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
2 Tbsp of capers, drained
1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 lb each

Method

1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.

2 Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. 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. Serve immediately, with tomato sauce generously applied.

Serves 4