SALMON WITH AGRODOLCE SAUCE

By t1bishop

This classic Italian sauce, with its
combination of balsamic vinegar and a
touch of sugar, lends deep sweetness and a hit of acidity to the meaty sauteed fish. Gourmet eating.

Ad

Ingredients

• 3 tablespoons olive oil, divided
• 4 (6-oz) salmon fillets (1 inch thick)
• with skin
• 2 medium red onions (about 1 ob
• total), each cut into 8 wedges
• 1 cup balsamic vinegar
• 1 1/4 teaspoon sugar
• 2 tablespoon unsalted butter

Preparation

Step 1

• 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, 10 to 12 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 saute 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.