In Modena, Italy, the home of balsamic vinegar, Sunset reader Robin Love bought a small, expensive bottle of a complexly aged balsamic. At home, it disappeared quickly into dishes that it suited well. Hooked on this special sweet flavor, Love hit upon a less costly alternative--everyday balsamic vinegar plus orange juice. It goes nicely with salmon and onion, especially when served with a risotto made with asparagus and no cheese.
1 red onion (6 oz.)
2 teaspoons olive oil
1/2 cup orange juice
1/4 cup balsamic vinegar
2 salmon fillets (about 6 oz. each), rinsed
Salt and pepper
How to Make It
Peel onion and cut into 8 wedges.
Pour 1 teaspoon oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes.
Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, about 45 minutes.
Shortly before onion is done, pour remaining oil into a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add salmon. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 7 to 9 minutes total.
Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.
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I love this red onion jam - I make a big batch and serve it with fish, meat, chicken and pork. It's really good on cheeseburgers! And when I do the Whole30, I typically make a big batch and store in the fridge for up to a week.
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