This sauce was the result of blending old and new world ingredients that came together via trade between Spain and Mexico. The recipe is from Spanish chef Jose Andres’ restaurant Oyamel in Washington.
Salmon with Tomato, Caper and Olive Sauce
6 tablespoons olive oil, divided
3 cups sliced yellow onions (about 3 medium onions)
1 head garlic, minced
12 white pearl onions, peeled
3 pounds roma tomatoes, chopped
1/4 cup capers, drained
1/2 cup pitted kalamata olives, halved
1/2 cup pitted green olives, halved
5 sprigs fresh oregano, leaves removed and chopped
1 bay leaf
1/2 teaspoon sugar
4 sprigs fresh thyme
2 tablespoons butter
Salt and ground black pepper, to taste
Four 6- to 8-ounce salmon filets
In a large saucepan over medium-high, heat 3 tablespoons of the oil. Add the yellow onions and saute until translucent, about 7 minutes. Add the garlic and pearl onions, then reduce heat to medium-low and cook until the pearl onions are tender, about 10 minutes.
Add the tomatoes, capers, both varieties of olives, oregano, bay leaf, sugar and thyme. Bring to a simmer, then reduce heat to low. Simmer for about 45 minutes, or until the sauce thickens.
Remove from heat. Discard the thyme stems. Stir in the butter until completely melted. Season with salt and pepper. Set aside.
During the final 10 minutes of the sauce’s simmer, in a large, heavy skillet over medium-high, heat the remaining 3 tablespoons of olive oil until very hot, but not smoking.
Season the salmon filets with salt and black pepper. Add the filets, skin-side down, to the skillet. Cook until the skin becomes crisp, about 5 minutes. Gently turn the filets over without tearing the skin and continue cooking for another 3 minutes, or until cooked to your taste. Serve with the sauce. Serves 4.