Salmon Portafino - cooking recipe

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

Preparation

In a large skillet, heat olive oil over medium heat.
Add the onion and cook, about 5 minutes, or until just beginning to color.
Add the garlic and cook 1 minute.
Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high.
Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry.
Stir in the wine and 1/4 cup of water.
Place the salmon, skin side down on top of the sauce.
Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through.
Remove salmon from pan and top with sauce,.
Splash with additional balsamic vinegar as desired.