Salmon with Tomato, Onions, and Capers
|
Catégorie: Poisson Recette typique de: Royaume Unis Préparer en: 25 minutes Portions: 4 personnes |  |
| Ingrédients: 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 |
Methode: 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. 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. |