|Published:||Apr 10, 2013 9:18 AM EDT|
|Updated:||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.
8oz. portions Scottish Salmon
Lg. Spanish Onions
Salt & Pepper on Fish
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