Salmon in sauce cooked in a pan
Description
Tomatoes and onions add sweetness, capers provide a salty note, and white wine brings the necessary tanginess. The combination of these ingredients creates a light sauce, making the fish tasty and juicy. Instead of fresh tomatoes, you can use canned ones. The wine can be replaced with a mixture of water and lemon juice.
Instructions
- 1
Step 1
1. Peel and chop the onion and garlic. Heat a pan over low heat with olive oil and add the onion. Cook, stirring regularly, for 5 minutes, then add the garlic and cook for another minute.
- 2
Step 2
2. Wash the tomatoes, chili pepper, and thyme. Cut the tomatoes into cubes and finely chop the thyme, lemon zest, and chili pepper. Increase the heat to medium, then add the tomatoes, capers, lemon zest, lemon juice, thyme, and chili pepper to the skillet. Cook for 10 minutes; if the mixture becomes too dry, add some water, then season with salt and pepper. Pour wine and water into the skillet, place the fish fillets skin-side down, and cook over medium-low heat for 4–7 minutes.
- 3
Step 3
3. Check the fish for doneness with a fork; the fish should not fall apart—this is a sign that you've overcooked it.
- 4
Step 4
4. Place the resulting sauce on a plate, put the pieces of fish on top, and serve the dish immediately.