I love onions. Really, really love them. Like, in the need-a-support-group kind of way. They lend so much flavor and texture to a dish without upping the Sin Factor. And each type of onion has a different flavor to offer. If you are inclined to replicate this recipe, you should know about my tendency to go overboard on the onions, and you can probably dial those back a bit, unless you are also part of my support group. Or choose shallots, which also work beautifully in this dish, and have a milder flavor. (Sidenote: My dad once told me that using shallots instead of onions is a great, quick way to elevate a dish to restaurant-status, and he is totally right. I just keep forgetting to buy them.) In a pinch, I've also made this with red onions and loved it. You can't go wrong, no matter which you choose.
Treat yo self to good salmon. Bake. Poach. Party.
- 2 4-5oz. filets of salmon
- 1/2 white onion, sliced
- 3/4 cup white wine
- 1/4 cup lemon juice
- 2 Tbsp. capers
- 1/2 tsp. salt
- 2 tsp. chives, chopped (can use fresh or dried)
- 1/2 tsp. dill (optional)
- 1/2 Tbsp. butter (optional)
While the salmon is baking, pour white wine into a saucepan and heat over medium heat. Add onions, lemon juice, capers, salt, chives, and dill, and allow the onions to soften and the sauce to reduce, about 10-12 minutes. Finish the sauce by adding the butter, and remove from heat.
Once the salmon is cooked, put it on your plate/serving dish and top generously with the onion sauce. Enjoy!