Salmon with Balsamic Rosemary Onions
Ingredients
4 tablespoons olive oil
2 large onions, sliced
1 cup balsamic vinegar
1 teaspoon dried rosemary
4 (6 ounces each) salmon fillet pieces with skin
Salt and pepper
Instructions
1. Heat 2 tablespoons oil in a large skillet over medium heat and add onions. Cook onions, stirring often, until all liquid has evaporated and onions have started to color, about 20 minutes. Add 1⁄3 cup balsamic vinegar and simmer until absorbed. Add rosemary and remaining balsamic. Continue stirring and cooking until vinegar has reduced and onions are glazed. Season with salt and pepper and remove from heat.
2. Season both sides of salmon with salt and pepper. Heat remaining oil in a large skillet over high heat. Place salmon skin-side down in skillet and cook for 4 to 5 minutes, depending on thickness of the fish. Turn carefully with wide spatula and cook for another 4 to 5 minutes.
3. Serve salmon topped with balsamic onions.
Comments
This recipe is from Victory or Death and I modified it a bit to save my dishwasher and simplify the cooking process. I served the salmon and onions over rice and found them delicious. Lance thought the balsamic onions were a bit heavy on the vinegar, but I felt they were pretty much perfect. Feel free to reduce the amount of balsamic if you don’t love it as much as I do!
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