Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

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