I had an insanely busy week and weekend. I got home Sunday evening at 5pm and was exhausted. I knew I needed to do some cooking for the week ahead, which will also be busy. I really just didn't feel like doing the work and wondered why I thought all our meals needed to be homemade.
But, I put on an apron, poured myself a glass of wine, lined up (thanks to my son, the tech guy) Taken By Trees and Bob Schneider's "Lovely Creatures" on my iPod to be played over my stereo, and gained a measure of sanity. Cooking while listening to music energizes me.
I made an egg bake (recipe later this week) to be reheated and eaten during the week and I made the following salmon recipe for our Sunday evening meal. I served it with a romaine lettuce, dried cranberries and walnut salad with balsamic vinegar dressing.
Salmon with Agrodolce Sauce
3 Tablespoons olive oil, divided
2 medium red onions (about 1 lb. total)
each cut into 8 wedges
2/3 c. balsamic vinegar
1 teaspoon sugar
1 Tablespoon unsalted butter
Heat 1 Tablespoon oil in a 12" 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 bottom side forms a golden crust, 12 - 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 Tablespoons oil in a large skillet over medium high heat until it shimmers, then saute' onions until golden brown and crisp-tender, 6 - 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.
Spoon onions with sauce onto plates and top with salmon, skin side down.