| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Fish | 2 | Servings |
INGREDIENTS
| 1 | Red onion | |
| 2 | ts | Olive |
| 1/2 | c | Orange juice |
| 1/4 | c | Balsamic vinegar |
| 2 | Salmon fillets, rinsed | |
| Salt and pepper |
INSTRUCTIONS
1. Peel onion & cut into 8 wedges. 2. Pour 1 teas. oil into a 2 to 3 quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 min. 3. Add orange juice & vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, = about 45 min. 4. Shortly before onion is done, pour remaining oil into a non-stick 10 to 12 inch frying pan over mediu-high heat. When pan is hot, add salmon. Cook turning once, until fish is opaque but still moist looking in = thickest part (cut to test), 7 to 9 min. total. Transfer salmon to plates and serve with onion mixture. Season with salt & pepper. Recipe by Robin Love, San Francisco, Ca. From the Feb98 issue of Sunset Magazine. Entered into meal-Master by Judith Vonneumann (pooh4jvn@catlover.com). Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Apr 04, 1998
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