Salmon Fillet With Caramelised Onion

Submitted by The Flying Chef

"This salmon recipe has a great end result and we love what the caramelised onion brings to the dish . It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 3 medium onions, sliced thinly
• 4 salmon fillets
• salt & pepper, to season
• 2 tablespoons olive oil, divided use
• 6 -7 tablespoons fig preserves
• 1⁄2 cup white wine
• 1⁄2 cup water
• 1 teaspoon instant chicken bouillon granules
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped finely
• fresh parsley, and
• 1 sprig fresh rosemary, to garnish (optional)

directions

1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
3. Season with salt and pepper and add rosemary, stir to combine.
4. For the Salmon.
5. Season salmon fillets on both sides with salt and pepper.
6. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
7. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
8. Serve fish topped with onion and your favourite side dish.

Reviews

[Sharon123]

Delicious! I used fig walnut butter and instead of chicken boullion just used veg. broth in place of the water! I loved it! Thanks! Made for the Australian Recipe Swap-May 2009.

 

[NurseJaney]

YUMMY !! Made for Austraia/NZ Swap #25 --had frozen sockeye salmon fillets -- no fig preserves, and it was icy out there ! Subbed kumquat preserves (homemade by friend), and followed the rest of the recipe. VERY tasty -- a tad sweet for my taste - but a lovely combination. Thanks for posting, Flying Chef !