Salmon with Balsamic Onion Marmalade

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.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 39%
  • Protein: 35g
  • Fat: 15g
  • Saturated fat: 2.3g
  • Carbohydrate: 15g
  • Fiber: 1.3g
  • Sodium: 85mg
  • Cholesterol: 94mg

Ingredients

  • 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

Preparation

  1. 1. Peel onion and cut into 8 wedges.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.
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