This easy yet elegant salmon dish can be prepared in about half an hour. For the agrodolce (an Italian sweet-and-sour sauce), balsamic vinegar is reduced to concentrate its flavors and thicken it, and finished with a swirl of butter to create a velvety glaze. The dish is low in carbs and packed with healthy omega-3 fatty acids. It would go well with roasted or grilled asparagus. (If you're concerned about your sodium intake, reduce the amount of salt used to season the fish.)
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Photograph By: Romulo Yanes
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
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.
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.
Spoon onions with sauce onto plates and top with salmon, skin side down.
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