4 Servings 35 min Cook
4 Fillet Atlantic Salmon
2/3 Cup Balsamic Vinegar
2 Medium (2-1/2" dia) Onions
1 Tbsp Butter
1 Tsp Sugar
3 Tbsp Olive Oil
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.
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.
Spoon onions with sauce onto plates and top with salmon, skin side down.
