Bill's RecipesSalmon Stew1 tablespoon olive oil1 medium onion, quartered and thinly sliced 2-3 cups thinly sliced mushrooms 1 - 15 ounce can diced tomatoes ¼ cup dry vermouth or red wine 1½ tablespoons capers, rinsed and drained ½ teaspoon oregano leaves 3 garlic clove, pressed Salt and pepper to taste 2 pounds salmon Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and sauté until softened, about 5 minutes. Add the undrained tomatoes, vermouth, capers, oregano, garlic, salt, and pepper; stir to combine. Cover and simmer gently 5 minutes. Place the salmon under the broiler skin side up until the skin blackens. Peal off the skin and scrape away the brown fat. Arrange the salmon on yop of the the sauce and vegs and spoon a little
of the sauce on top.
Cover, reduce the heat, and simmer gently until the salmon is cooked
through, about 7-12 minutes.
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