This recipe is for 2 servings. Increase the ingredients as necessary.

1 T olive oil
1 small onion, chopped (or part of a large onion)
2 cloves garlic, minced
1 T curry powder
2 t fresh thyme leaves, or 3/4 t dried
2 large tomatoes, cored, seeded, and chopped
2 salmon steaks or fillets (4 to 6 oz each)
salt and pepper, to taste
thyme sprigs, optional

1. In a 10- to 12-inch skillet with a lid, heat oil over medium heat. Add onion and garlic and cook, stirring often, until the onion is starting to brown, about 10 minutes.

2. Stir in curry powder and thyme leaves; stir until fragrant, about a minute. Add tomatoes; stir to combine then reduce heat and simmer, uncovered, stirring occasionally, until tomatoes begin to fall apart and become saucy, about 10 minutes.

3. Lay salmon in pan, spoon sauce over fish, cover, and simmer until fish is still moist-looking but opaque in thickest part (cut to test), about 10 minutes. The time will depend on the thickness of the pieces of fish. Lift salmon onto dinner plates; spoon sauce over fish.

4. Add salt and pepper to taste. Garnish with thyme sprigs, if you wish.