Salmon With Tomato, Caper and Olive Sauce

6 tablespoons olive oil, divided

3 cups sliced yellow onions (about 3 medium onions)

1 head garlic, minced

12 white pearl onions, peeled

3 pounds Roma tomatoes, chopped

¼ cup capers, drained

½ cup pitted Kalamata olives, halved

½ cup pitted green olives, halved

5 sprigs fresh oregano, leaves removed and chopped

1 bay leaf

½ teaspoon sugar

4 sprigs fresh thyme

2 tablespoons butter

Salt and ground black pepper, to taste

4 salmon fillets (6-8 ounces each)

In a large saucepan over medium-high, heat 3 tablespoons of the oil. Add the yellow onions and saute until translucent, about 7 minutes. Add the garlic and pearl onions, then reduce heat to medium-low and cook until the pearl onions are tender, about 10 minutes.

Add the tomatoes, capers, both varieties of olives, oregano, bay leaf, sugar and thyme. Bring to a simmer, then reduce heat to low. Simmer for about 45 minutes, or until the sauce thickens.

Remove from heat. Discard the thyme stems. Stir in the butter until completely melted. Season with salt and pepper. Set aside.

During the final 10 minutes of the sauce's simmer, in a large, heavy skillet over medium-high, heat the remaining 3 tablespoons of olive oil until very hot, but not smoking. Season the salmon fillets with salt and black pepper. Add the fillets, skin-side down, to the skillet. Cook until the skin becomes crisp, about 5 minutes. Gently turn the fillets over without tearing the skin and continue cooking for another 3 minutes, or until cooked to your taste. Serve with the sauce.

Serves four.

Nutrition values per serving: 747 calories (438 calories from fat), 49 g fat (9 g saturated), 36 g carbohydrate, 7 g fiber, 39 g protein, 109 mg cholesterol; 1,368 mg sodium.

Chef Jose Andres, Oyamel, Washington D.C.