Saturday, April 12, 2008

Salmon with Agrodolce sauce

This is a very impressive, delicious dish -- if you like salmon, that is -- that takes very little effort. I was especially in love with the look and texture of the crust; it's a gorgeous deep-gold color and lends the fish an appealing crunch. I served this along with piselli con asparagi e basilico .

Note: be sure to finish the sauce with a pat of butter, or risk an overly acidic sauce.

Salmon with Agrodolce sauce (adapted)

3 Tbsp. olive oil, divided
4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red or sweet yellow onions (about 1 pound total), cut into wedges
2/3 cup balsamic vinegar
1 tsp. sugar
1 Tbsp. unsalted butter

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place salmon skin side up into the hot pan and cook until undersides form a golden crust, about 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 separate skillet over medium-high heat until it shimmers. 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.

Serves 4.


Peabody said...

That looks simple and wonderful.

Nina Timm said...

Ilove your fish and onions with the goods.
PS I am only seven
and my name is Chloe.
This is my mom's

Laura Rebecca said...

Chloe, I am very impressed with your adventurous palate!