Broiled Salmon With Tomatoes And Capers

Place an oven rack 4 to 5 inches from the broiler element. Place a second oven rack in the lower third of the oven. Turn on the broiler.

Line the inside of the broiler pan with foil (for easier cleanup). Spray the rack of the broiler pan with cooking oil spray.

If necessary, rinse the frozen salmon with warm tap water so you can remove any packaging. Rinse the fish with cool tap water to remove any ice glaze.

Pat the fish dry with paper towels, and place it skin side down on the broiler rack. Brush the top of the fish lightly with the soybean, safflower or peanut oil. Place the fish under the broiler, 4 to 5 inches from the heating element, and broil for 5 minutes.

Meanwhile, begin to make the sauce: In a 2-cup glass measure or small bowl, mix together the wine, olive oil, vinegar and capers. Set aside.

When the salmon has broiled 5 minutes, remove it from the oven, and turn it skin side up. Brush the skin side lightly with the remainder of the soybean oil. Continue to broil until the skin has browned, about 2 to 3 minutes.

Turn off the broiler, and turn the fish back over to skin side down. Return the fish to the oven on the lower rack in the bottom third of the oven.

Turn the oven to the bake setting at 400 degrees F, and bake the fish until it just flakes with a fork and is almost (but not quite) opaque throughout, 8 to 12 minutes, depending on the thickness of the fish (Do not overcook. The fish will continue to cook when removed from the oven).

While the fish bakes, cut the tomatoes into 1/2-inch dice. Add the tomatoes and their juices to the wine mixture. Season with salt and pepper to taste, if desired. Stir well and set aside.

Remove the fish from the oven and let it stand for about 3 minutes.

To serve, cut the fish into serving pieces, remove the skin, and place the pieces on individual plates. Stir the wine mixture to recombine, and spoon a generous amount over each piece of fish. Serve at once.