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1
Place an oven rack 4 to 5 inches from broiler element.
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2
Place a second oven rack in lower third of oven.
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3
Turn on the broiler.
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4
Line inside of broiler pan with foil (for easier cleanup).
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5
Spray rack of broiler pan with cooking-oil spray.
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6
If necessary, rinse frozen salmon with warm tap water so you can remove any packaging.
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7
Pat fish dry with paper towels, and place it skin side down on the broiler rack.
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8
Brush top of fish lightly with soybean, safflower or peanut oil.
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9
Place under the broiler, 4 to 5 inches from heating element, and broil for 5 minutes.
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10
Meanwhile, in a 2-cup glass measure or small bowl, mix together the wine, olive oil, vinegar and capers.
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11
Set aside.
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12
When the salmon has broiled 5 minutes, remove it from oven, and turn it skin side up.
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13
Brush skin side lightly with oil.
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14
Continue to broil until the skin has browned, about 2 to 3 minutes.
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15
Turn off the broiler, and turn the fish back over to skin side down.
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16
Return the fish to the oven on the lower rack in the bottom third of the oven.
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17
Turn oven to the bake setting at 400 degrees, and bake until fish just flakes with a fork and is almost (but not quite) opaque throughout, 8 to 12 minutes, depending on thickness of fish.
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18
(Do not overcook.
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19
The fish will continue to cook when removed from the oven.
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20
).
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21
While fish bakes, cut tomatoes into 1/2-inch dice.
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22
Add tomatoes and their juices to wine mixture.
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23
Season with salt and pepper.
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24
Stir well and set aside.
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25
Remove fish from oven and let it stand 3 minutes.
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26
To serve, cut fish into four pieces, remove skin, and place on plates.
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27
Stir wine mixture and spoon some over each piece of fish.
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28
All ovens are a bit different, so watch your fish closely as it cooks.
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29
When in doubt, remove it from the oven and test it with a fork or knife tip.
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30
Stop cooking when the fish flakes easily and is not quite opaque (done) throughout, as it will continue to cook when removed from the oven.
