Home Cooking Gourmet

I made Salmon with Tomatoes and Capers last night using tomatoes (Big Boy) out of our garden. The tomato skin was removed along with the core. Tasted much better than using canned tomatoes. The simmering took almost 30 minutes to complete.

We had two fillets of salmon: one farm-raised and one wild. The farm-raised salmon lacked in taste…dramatically. I highly recommend wild salmon over farm-raised. Wild salmon has much more omega 3 fatty acids which are very good for you.

doug the cook

We had a very tasty salmon dinner last night. A nice Italian Chianti paired well with the salmon. The acidity of the sauce is muted by a touch of sugar (or sugar substitute). Capers go well with salmon, too, so they were included in the sauce. Overall, a very enjoyable night.

Doug