Wild Salmon with cherry tomatoes & capers

Today I'm sharing a simple recipe for either fresh salmon or steelhead.  Heat olive oil in a pan, season the salmon to your taste and sautée on the top side for about six minutes, then turn it.  The fish should cook at temperatures of your preference - medium rare at 135 to 165 degrees for flaky and well done.

While the fish is cooking, slice an assortment of cherry tomatoes, baby red onions and fresh basil.  Add to the pan and then put in about 1/4 cup of capers. If the pan seems a bit dry, drizzle in some dry sherry or white wine.  Add more seasoning to taste and it's ready to serve when the fish reaches the desired temperature.

Serve over rice or mashed potatoes for a delicious and healthy meal.