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Ingredients
2 tablespoons fresh thyme or 2 teaspoons dried
½ pound sliced onions
1 pound coarsely chopped tomatoes
½ pound red or yellow pepper strips
2 tablespoons rinsed capers
1 teaspoon minced garlic in oil
¼ cup red-wine vinegar
Freshly ground black pepper to taste
8 to 12 ounces salmon fillet
Nutritional analysis per serving (2 servings)
29 grams carbs; 78 milligrams cholesterol; 429 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 7 grams fiber; 307 milligrams sodium; 34 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove leaves from stems of fresh thyme.
- Step 2
In large covered skillet cook onions, tomatoes, peppers, capers, garlic, vinegar, thyme and freshly ground black pepper over high heat for about 10 minutes.
- Step 3
Wash and drain fish. Cook the fish according to the inch rule: Measure fish at thickest part and cook 10 minutes per inch. Place the fish on the vegetables in the skillet. Cover with some of the vegetable mixture. Cover skillet and cook fish as directed.
This dish makes an excellent cold leftover.
Private Notes
Comments
Made salmon on Grill separately- Caponata was v good but I added a small finely sliced zucchini and 3 lg cloves garlic & more olive oil