Salmon with Agrodolce Sauce

Ingredients

• Atlantic salmon

  Fish, wild, raw

  4 fillet or 1.58kg

• Balsamic vinegar

  ⅔ cup or 170g

• Onions

  Raw

  2 medium or 220g

• Butter

  Unsalted

  1 tbsp or 14g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

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. Cut onions into small wedges, then saut 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.