Salmon with Agrodolce Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
1 teaspoon sugar |
1 tablespoon unsalted butter |
Directions:
1. 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.
2. 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.
3. Spoon onions with sauce onto plates and top with salmon, skin side down.
4. Per serving: 417 calories, 24g fat (5g saturated), 100mg cholesterol, 959mg sodium, 14g carbohydrates, 1g fiber, 34g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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