Salmon Provencal

I try to serve salmon at least once a week, preferably twice.  I haven't been too good about that lately, so I was excited to find this elegant restaurant-quality dish that includes capers (I do love my capers!)  It's another quick (20 minute) dinner.  Serve it over rice or another grain (I used red quinoa this time).

SALMON PROVENCAL (2 servings)

1 large vine-ripened tomato

EVOO

2 salmon filets (4-6 oz each)

S&P

2 cloves garlic, minced

1/4 cup dry white wine

1/4 cup chicken broth

2 Tbsp capers (more or less, to taste)

juice from 1/2 lemon

2 Tbsp butter

Bring a small pot of water to a boil.  Score an "X" on the bottom of the tomato then add to the pot and remove once the skin beings to peel back, 30 seconds.  Once cool enough to handle, peel the skin off the tomato and discard, then finely chop tomato and add everything (flesh, seeds, and juices) to a bowl.  Measure out 1/2 cup of the tomato and juices then set aside.

Heat a generous drizzle of olive oil in a large skillet over heat that's just a touch above medium.  Season salmon filets generously with S&P then place skin side up in the skillet and saute for 2 minutes.  Flip then saute for 3-4 minutes, or until salmon is cooked through.  Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.

Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers.  Turn heat up to  bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes.  Squeeze in a bit of fresh lemon juice (you can always add more).  Add butter and swirl until melted.  Taste then add S&P if necessary.  Plate salmon then top with sauce and serve.

Recipe Source: Iowa Girl Eats