Fast, easy, healthy! Salmon fillets poached in a tomato, onion and caper sauce with white wine.
One of the best ways to cook salmon is to poach it in just a little liquid. We often use this “flat poaching” method with some white wine and herbs.
You can also make a simple sauce and poach the salmon in it, which is what we’re doing here with these fillets, cooking them in a sauce made with onions, tomatoes, white wine, and capers. Cooking salmon this way is perfect for a quick and easy weeknight meal and elegant enough for company.
And by the way, it tastes great! How could it not, with those ingredients, right?
The Tomato Onion Caper Sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tart from the tomatoes, lemon juice and wine, and a pinch of bitterness from the lemon zest.
You make the sauce first, then place the fillets on top, partially submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prepare and only 25 minutes to cook.
Salmon with tomatoes, onions and capers
When fresh tomatoes are not in season, use a 14-ounce can of diced tomatoes.
Not using wine for cooking? Simply top up with more water and an additional 2 teaspoons of lemon juice.
ingredients
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3 tablespoons extra virgin olive oil
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1 medium onion, chopped
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2 garlic cloves, peeled and diced
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2 large fresh tomatoes, diced
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1 teaspoon fresh thyme leaves, chopped
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2 teaspoons freshly grated lemon zest
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2 tablespoons lemon juice
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2 tablespoons capers, drained
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1 teaspoon chopped jalapeño peppers (no seeds, no stem, no ribs), either fresh or pickled
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1/3 cup white wine
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1/4 cup water
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salt and pepper
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2 fresh salmon fillets, 1/2 pound each
method
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Sauté onions and garlic:
In a large, wide (at least 12 inches wide) saucepan (with a lid), heat olive oil over medium-high heat.
Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.
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Add tomatoes, thyme, lemon zest and juice, capers, jalapeño, salt, pepper:
Increase 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 necessary so that the sauce does not become too dry. salt and pepper to taste.
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Add wine and water:
Add 1/3 cup white wine – a plain Chardonnay will do. Add 1/4 cup of water. Bring to a boil.
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Add the salmon fillets, cover and cook:
If the fillets are still in their skins, place the fillets skin-side down on the sauce. Cover and reduce heat to medium-low.
Cook for 4-7 minutes depending on how thick the pieces of fish are. Pierce the fish with a fork and make sure it is cooked. The fish should still be a little thin in the middle, but not raw.
Serve immediately, generously topped with tomato sauce.
Links:
Provençal salmon with fresh herbs, tomatoes, shallots here on Simply Recipes
Salmon with tomatoes, onions, olives and capers from Family Foodie
Grilled Salmon with Sundried Tomatoes, Olives, Capers and Parsley Relish from Kalyn’s Kitchen
