You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions, tomatoes, white wine, and capers. Preparing salmon this way perfect for a quick and and easy midweek meal, and elegant enough for company. And, by the way, it tastes great! How could it not, with these ingredients, right? The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest. You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook. Don’t use wine in cooking? Just sub with more water and an additional 2 teaspoons of lemon juice. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste. Cook for 4-7 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 a little rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied. Salmon Provencal with Fresh Herbs, Tomatoes, Shallots here on Simply Recipes Salmon with tomatoes, onions, olives, and capers from Family Foodie Grilled Salmon with Sundried Tomato, Olive, Caper and Parsley Relish from Kalyn’s Kitchen
