This has got to be the winner of the month, maybe even of the year. I LOVE this sauce. Red onions cooked in balsamic vinegar with a touch of sugar then reduced to a deep syrupy sauce.
The recipe was adapted from Gourmet and I have to say, this month's issue is amazing. It's even better than last month's French-themed issue.
3 tablespoons olive oil
2 (6oz) salmom fillets 1 inch thick, skin on
1 large red onion cut into 8 wedges
2/3 cup balsamic vinetar
1 teaspoon sugar
1 tablespoon unsalted butter
Pat salmon dry and season with about 1/2 tsp of salt and 1/4 tsp of peper.
Heat 1 tbs oil in a nonstick skillet (med heat). Place fillets skin side up and cook for about 10-12 minutes until the undersides form a nice golden crust. Don't move it while it's cooking or you'll break the fillet. Also, be careful to not overcook the fish. If you notice that the entire fillet is starting to get opaque before the 10-12 minute mark and the bottom is golden, go ahead and turn it over. Once turned over, you only need to cook it for maybe 2 to 3 minutes. Again, make sure you don't overcook. Remember that it will still continue to cook on the plate as you prepare the sauce.
Transfer the fillets on a plate and set aside.
Using the same pan, heat up the remaining 2 tablespoons of oil. Add the onions and cook until golden brown and crisp-tender (approx. 8 mins). Stir in the vinegar, sugar and 1/2 teaspoon of salt and cook until sauce is syrupy. Taste it again, just to make sure that you're happy with the seasoning. Remove from the heat and stir in the butter. Taste again, just to be 100% sure you don't need anymore salt.
Spoon onions and sauce onto your serving plate and top with salmon skin side down. Enjoy! It's so good - I promise.