Active Time

　　15 min

　　Total Time

　　35 min

　　This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.

　　

Ingredients

Makes 4 servings

　　3 tablespoons olive oil, divided

　　4 (6-ounce) salmon fillets (1 inch thick) with skin

　　2 medium red onions (about 1 pound total), each cut into 8 wedges

　　2/3 cup balsamic vinegar

　　1 teaspoon sugar

　　1 tablespoon unsalted butter

　　

Step 1

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then 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.

　　

Step 2

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté 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.

　　

Step 3

Spoon onions with sauce onto plates and top with salmon, skin side down.

　　

Nutrition Per Serving

Per serving: 417 calories

　　24g fat (5g saturated)

　　100mg cholesterol

　　959mg sodium

　　14g carbohydrates

　　1g fiber

　　34g protein

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Salmonqq0withqq0Agrodolceqq0Sauce-03E70eL-00o303E-01522XA-04q308D-0ci114A-01c3029-02Q403U-01c31SC.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data