Salmon with Zucchini in White Wine Sauce

This salmon recipe is so good that I
think I just drooled on my keyboard!
Seared salmon with capers, tomatoes,
olives and zucchini in a white wine sauce.

Ingredients:
4 skinless salmon fillets
1 tablespoon olive oil
4 whole fresh tomatoes
1 small onion, peeled and chopped
1/4 cup Kalamata olives, chopped
1 tablespoon capers, chopped
3 medium zucchini
1/4 cup white wine
2 tablespoons flour
1 teaspoon sugar
1 tablespoon fresh lemon juice

Directions:
In 12-inch skillet, heat oil
on medium-high until hot.
Evenly season salmon on both sides
with 1/4 teaspoon salt and
1/8 teaspoon ground black pepper.
Add salmon to skillet and cook 3 minutes.
Reduce heat to medium; turn salmon
over and cook 3 to 5 minutes
longer or until opaque throughout.
Meanwhile chop fresh tomatoes.
Transfer salmon to plate;
cover with foil to keep warm.
To same skillet, add onions
and cook 5 minutes or until tender.
Stir in tomatoes, flour, sugar
and some white wine, cook
until sauce thickens, stirring.
Remove skillet from heat;
stir in olives and capers.
While tomato sauce is cooking,
cut each zucchini lengthwise in half,
then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl,
place zucchini and 2 tablespoons wine.
Cover with vented plastic wrap
and cook in microwave on High 5 minutes
or until just fork-tender.
Drain zucchini; add lemon juice
and toss to combine.
Place salmon on individual dinner plates;
top with tomato-olive-caper mixture
and serve with zucchini on side.