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.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Spoon onions with sauce onto plates and top with salmon, skin side down.
