Name: Salmon Provençal
Yield: 4
Ingredients: Sauce; 1 (14 oz) can diced tomatoes, drained with juices reserved in a bowl; 2 tbsp olive oil; 2 shallots, coarsely chopped; 3 tbsp fresh thyme leaves; 1 tsp dried thyme; 1 to 2 tsp Sriracha chili sauce, or to taste (optional); 1 to 2 tsp sugar, or as desired; 1 tbsp fresh lemon juice; 2 tbsp olive oil; 2 tsp balsamic vinegar; Salt and freshly ground black pepper; Fish; 2 tbsp olive oil; Salt and freshly ground black pepper; 1 tsp onion powder; 1 tsp dried thyme; 4 center-cut salmon fillets, about 5 to 6 oz each; Additional fresh thyme leaves and sprigs for garnish Lemon wedges for garnish