Salmon With Tomato Onions And Capers Food

SALMON FILLETS IN TOMATO CAPER SAUCE

Steps:

• Preheat oven to 500 degrees Farenheit.
• Brush salmon with oil.
• Season with salt and pepper.
• Set aside.
• In a 9-in metal baking pan, combine the butter, scallions and garlic.
• Reduce oven heat to 425.
• Cook the scallion mixture for 5 minutes.
• Stir in the tomatoes and capers and cook for 3 minutes.
• Top mixture with salmon and cook for another 20 minutes.
• Spoon sauce on a serving plate and top with fish.

SALMON WITH TOMATOES AND CAPERS IN FOIL

Steps:

• In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
• Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.

SALMON WITH TOMATO, ONIONS, AND CAPERS

Steps:

• In a large, wide saucepan, 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 and 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.