Salmon Portafino

Name: Salmon Portafino
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, chopped; 1 (28 ounce) can fire-roasted tomatoes (with juice); 1 teaspoon dried thyme; 1 tablespoon fresh basil, finely chopped; 2 tablespoons balsamic vinegar; 1 tablespoon sugar; 2 tablespoons capers; 4 tablespoons green olives, chopped; 1/3 cup white wine (Chardonnay works well); 1/4 cup water; salt and pepper; 4 (4 ounce) salmon fillets

14 ingredients

10 steps

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (28 ounce) can fire-roasted tomatoes (with juice)
1 teaspoon dried thyme
1 tablespoon fresh basil, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons capers
4 tablespoons green olives, chopped
1/3 cup white wine (Chardonnay works well)
1/4 cup water
salt and pepper
4 (4 ounce) salmon fillets

Directions

1

In a large skillet, heat olive oil over medium heat.
2

Add the onion and cook, about 5 minutes, or until just beginning to color.
3

Add the garlic and cook 1 minute.
4

Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
5

Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
6

Stir in the wine and 1/4 cup of water.
7

Place the salmon, skin side down on top of the sauce.
8

Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
9

Remove salmon from pan and top with sauce,.
10

Splash with additional balsamic vinegar as desired.