Published: Apr 10, 2013 9:18 AM EDT

It's Wednesday and that means it's time to fire up the WINK kitchen. Bill Sidoti from the Prawnbroker was here this morning showing us how to make carmelized onion salmon.

Recipe

4Ea.

8oz. portions Scottish Salmon

2 Ea.

Lg. Spanish Onions

4 oz.

Balsamic Vinegar

¼c

Brown Sugar

1 bunch

Sliced Scallions

Pinch

Salt & Pepper on Fish

1 oz.

Vegetable Oil

Procedure:

In a Hot Sauté pan with 1oz. of vegetable oil, sauté onion for 5-8 minutes and until there is color on the onions and

they begin to soften, this is the sugars now being released from the onion….add balsamic vinegar and reduce heat

to medium , reduce for 5 minutes before adding brown sugar….then reducing another 4-5 minutes till liquid is

becoming to a sweet Glaze….set aside to cool & you can reserve an portion of liquid for dizzling over top of fish

when plated being very careful of hot liquid. When cooled place Salmon Fillets on a lightly greased baking

sheet, and season with Salt and Pepper….top salmon with balsamic onion mixture, and

bake in 350 degree oven for 12 -15 minutes till salmon is thoroughly cooked being carefull not to overcook fish.

After plating fish up you can drizzle over top with sum of the Balsamic Glaze that you put aside………ENJOY