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