Sauteed Salmon With Red Onion Marmalade
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 tbsp
Butter1 tbsp
Oil3 tbsps
Balsamic Vinegar3 tbsps
Red Wine3 sprigs
Thyme (fresh)1 cup
Heavy CreamDirections:
1
Season the salmon with salt and pepper on both sides
2
Make 2 or 3 slits across the skin of the salmon
3
Place a cast-iron skillet over high heat
4
Add enough peanut oil to lightly coat the bottom of the pan
5
Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes
6
Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up
7
During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through
8
While the salmon is cooking, make the sauce
9
In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil
10
When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly
11
Season with salt and pepper
12
Deglaze with the balsamic vinegar and red wine
13
Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes
14
Add the cream and bring to a simmer
15
Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally
16
Be careful as the cream could boil over at this point
17
Once the cream is reduced, remove the thyme sprig
18
Season, to taste, with salt and pepper
19
Stir in the remaining butter
20
Spoon the onion marmalade onto plates
21
Top with the salmon and garnish with chive flowers