Salmon in Tomato-Olive Sauce paired with Pinot Noir

Ingredients

5 T extra-virgin olive oil

1 medium onion, finely chopped

Crushed red pepper

4 garlic cloves, finely chopped

2 pounds plum tomatoes, coarsely chopped

1 T chopped oregano

2 bay leaves

1/2 c. pitted kalamata olives, sliced

1/3 c. drained capers

1/3 c. sliced pickled jalapeños

Four center-cut salmon fillets with skin (about 7 ounces each)

Salt and freshly ground pepper

Directions

Preheat the oven to 375°. In a large saucepan, heat 1/4 c. olive oil. Cook onion and garlic, until softened. Add tomatoes, oregano and bay leaves and cook, until the tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapeños and simmer for 2 minutes longer. Discard the bay leaves.

In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 4 minutes. Transfer the skillet to the oven and finish cooking fish, about 10 minutes, until desired temperature (slightly rare). Transfer fish to plates, spoon on sauce and serve.

Serve over yellow rice (optional).