salmon with agrodolce sauce

Why have I never heard of this before? A rich syrupy balsamic sauce ready in 15 minutes, served over perfectly cooked salmon fillets? Healthy, delicious, and I can make it in 30 minutes - my dream recipe. I found this in Gourmet magazine (April 2008), and hung on to it because I've been saying for a while I'm going to start eating salmon more often. A is quite the carnivore, and has been diligently trying (and liking, much to my surprise) different white fish recipes, but he has sworn he hates salmon. Last night I made the salmon for me, and a pitiful little baked barbeque chicken cutlet for him, in the hopes that my dish would be so tempting he'd convert. He tried it, and while he claims it's the "best bite of salmon" he's ever tasted, he says he still hates it. Oh well, at least this dish is simple and fast enough I won't feel bad making it just for one...

Grocery list: salmon fillets (the recipe says it makes enough sauce for 4 fillets), 2 medium red onions, balsamic vinegar, sugar.



Start by prepping the salmon -- pat it dry with paper towels, then season with salt and pepper. In a nonstick skillet, heat 1-2 T of olive oil over medium heat. Cook the salmon, skin-side UP, for 12-15 minutes, till the underside has a crisp crust. Flip and cook on the skin-side for 3 minutes or until the salmon is cooked through (my fillet did not have skin, and was pretty thick, so it took a full 8 minutes - I really liked having the crispiness on both sides).



Meanwhile, slice the onions into wedges, and cook in a separate skillet over medium-high heat (in 1-2 T of olive oil) for 8 minutes, until the onions are golden brown.



Pour in 2/3 cup of balsamic, 1 tsp sugar, and 1/2 tsp salt. Cook for 2 minutes -- it will reduce down to a syrupy consistency. Remove from heat and stir in 1 T of butter.



Spoon some of the sauce onto your plate, top with salmon (and pour any extra sauce right on top - you won't want to waste it!).