| 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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