Another dish I was introduced to while living in Italy was salmon with agrodolce sauce. I nearly forgot all about its deliciousness until I saw a recipe in a an old copy of Gourmet magazine. Agrodolce is a classic sweet and source sauce in Italian cuisine. (Agro means sour and dolce means sweet.) In this recipe, the sauce is made by mixing sugar and balsamic vinegar until it is syrupy and drizzling it over pan seared salmon.
The original recipe from Gourmet can be found here. Serves 4
- salmon fillets (4, 6oz filets with skin on)
- red onion (2 medium, each cut into wedges)
- sugar (1 teaspoon)
- unsalted butter (1 tablespoon)
- olive oil (3 tablespoons)
Heat 1 tablespoon oil in a skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
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, then saute 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. Serve with a side of roasted asparagus.
Original recipe: http://www.epicurious.com/recipes/food/views/Salmon-with-Agrodolce-Sauce-241986#ixzz1R9U3mYv8