SAUCE:

1. Begin by thinly slicing the onions.
2. In a deep skillet with 2 Tbsp of extra virgin olive oil, saute onions until a light golden color, this will take about 30 minutes over low medium heat.
3. Pour 1 ½ cups tomato juice into the pan and add 2 bay leaves, let it come to a boil and simmer for 10 minutes over low heat until the sauce thickens.
4. Season with ½ teaspoon ground black pepper.
5. Take off heat and let sit while preparing the fish.

FISH:

1. Pat the salmon steaks dry with a paper towel. Season with salt on both sides.
2. In a new frying pan with 2 tbsp of extra virgin olive oil, fry the salmon streaks for 2 to 3 minutes on medium heat on each side until a light golden color forms on the outside, do not cook through all the way.

ASSEMBLE:

1. Pour the onion tomato sauce over the salmon steaks, bring to a boil, and simmer for 25 to 40 minutes. This will depend on the thickness of the fish. You can use a food thermometer to check the internal temperature of the fish. The fish is done when it reaches 145ºF/63ºC.
2. Feel free to adjust the thickness of the sauce by adding more tomato juice. Taste for seasoning, adjust with salt/pepper.
3. Enjoy warm or at room temperature. Serve with a side of sourdough bread.