Time: Approximately 20 minutes.

Salmon filets (size per # of persons = 1/2 lb. per person)
1 or 2 med. (firm) tomatoes, diced
1 lg. can pitted black olives, chopped or diced
1 med. onion, minced
2-3 tbsp. olive oil
Water (with or without wine to cover fish)
White wine (approximately 1 c.) - optional

Use a large covered skillet (I use electric) or poacher. In skillet saute onion in olive oil until it is translucent. Place salmon skin side down onto sauteed onions then immediately add water and wine to cover fish - cover and poach at 350 degrees or medium heat for 15 minutes. During this time dice tomatoes sand olives. After 15 minutes cover fish with the tomatoes and olives and cook for 5 minutes longer, remove from heat.

SERVE: Serve over rice by carefully removing fish with a spatula so that the beautiful red and black of the tomatoes and olives cover the fish. The colors are wonderful, the flavor divine.