I am here to declare this salmon dish is the best I've ever tasted. For reals. I was kind of half-heartedly making it and serving it up, and then my husband said, "Have you tasted this? It's incredible!" And incredible it is. I happen to think that the sauce would make just about anything taste incredible--so feel free to try this on some halibut or cod, or chicken. But. Please, please, please try it on salmon. The richness of the butter and tanginess of the capers and tomatoes really mellow out and balance the salmon. So my point is this--even if you think you don't like salmon, put on your big kid pants and go for it. If you absolutely hate capers, however, then don't go for it. You do you.
-slightly adapted from iowagirleats.com (changed method of salmon preparation, doubled sauce)
- 4 salmon fillets (or 1 large fillet)
- 1 can petite diced tomatoes, drained well
- 1/4 cup capers, drained and rinsed
- 4 T unsalted butter
- 4 cloves
- 1/2 cup dry white wine (something delicious you will also drink while you're making the dish)
- 1/2 cup chicken or vegetable broth
- juice of 1 lemon
Make your salmon:
Line a baking sheet with foil, arrange salmon on top. Drizzle with olive oil and generously salt and pepper it. Bake at 400 degrees until fish flakes with a fork (depending on the thickness of your fish, it could take 10 min or it could take 20-30--just watch it, you can do it). Meanwhile, heat about 1 T oil in a skillet over medium heat. Add garlic and stir constantly for about 30 seconds or so (please don't let it burn!), then add wine, capers, and drained tomatoes. Turn up the heat and bring it to a boil, then reduce heat back to medium and let the sauce simmer until it reduces by about half. Add the lemon juice and butter, stirring to melt. Taste and season with salt and pepper. Serve the sauce on top of the salmon on a bed of rice or orzo or quinoa or whatever, to soak up that heavenly sauce.