Salmon Portafino

This is my re-creation of a dish from my favorite Italian restaurant. The restaurant serves it with roasted red potatoes, which is the perfect accompaniment, along with some hot Italian bread. Hope you enjoy!

• Ready In: 35 mins
• Serves: 4

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.