A tomato basil sauce on salmon recipe that will blow your tastebuds away. Fresh tomato with capers, basil and thyme for a perfect palate flavor profile on top of a lightly cooked fillet of salmon. Healthy should be tasty, and this combination of a tomato sauce with salmon will be called ‘tasty’ everytime. This recipe is an all-time personal favorite.
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, peeled and diced
- 2 large fresh tomatoes, diced
- 1 Tbsp fresh thyme leaves, chopped
- 2 teaspoon freshly grated lemon zest
- Juice of 1/8 of fresh lemon
- 2 Tbsp of capers, drained
- 2 tablespoons of fresh finely chopped basil
- 1/4 cup white wine
- 1/4 cup water
- Salt and pepper
- 2 fresh salmon fillets, 1/2 lb each
- In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), 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 basil. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
- Add 1/4 a cup of white wine – a simple Chardonnay will work. Add 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.