Ingredients:
- 3 tablespoons olive oil
- divided 4 (6-ounce) salmon fillets (1 inch thick) with skin
- 2 medium red onions (about 1 pound total), each cut into 8 wedges
- 2/3 cup balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
Preparation:
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon onions with sauce onto plates and top with salmon, skin side down.
From Gourmet | April 2008
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Photography by thebittenword.com
