Salmon in Balsamic Vinegar Sauce
- 4 – 6 oz salmon fillets (1 – inch thick with skin)
- salt and pepper to taste
- 3 tablespoons olive oil, divided
- 2 medium red onions, each cut into 8 wedges
- 2/3 cup balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon unsalted butter
- Rinse and pat salmon dry, and sprinkle with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add salmon and cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
- Meanwhile, heat remaining 2 tablespoons of olive 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 balsamic vinegar, sugar and salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
- Serve by placing onions with sauce on plates and topping with salmon, skin side down.