Monday, June 22, 2009

Salmon with Agrodolce Sauce

from Melissa Roberts at Gourmet Magazine

Makes 4 servings
active time:
15 min
total time: 35 min

"This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish." It is super crazy easy and quick to boot. I served it on Father's Day after coming home from camping. Put the salmon and the red onions on the grocery list and you should be good to go.


  • 3 tablespoons olive oil, divided
  • 4 (6-ounce) salmon fillets (1 inch thick) with skin
  • 2 medium red onions (about 1 pound total), each cut into 8 wedges
  • 2/3 cup balsamic vinegar (use the cheap stuff here)
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter


Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then 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 oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Spoon onions with sauce onto plates and top with salmon, skin side down.

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