Salmon Braised with Red Onion

The sweetness of red onions released during the slow cooking process and the lemon juice add to the sweet flavor for the salmon. The onions can be made ahead of time and refrigerated until needed, and this dish will make a quick hearty dinner in the winter season. This meal can be served with baked potatoes, cooked basmati rice, or with a bowl of salad.

Ingredients:

Two 8 oz skinless, salmon fillets
1/4 cup white wine
1 tbs of oil
1 red onion, thinly sliced
1 tbs butter
2 tbs lemon juice
1 tbs fresh thyme or 1 tsp dried thyme
1 tsp salt and black pepper

Directions:

In a medium cast iron skillet or nonstick sauté pan over medium heat, melt butter and oil. Add onions, lemon juice, fresh herbs, salt, and pepper. Toss to coat the onions with the seasoning and then sauté, stir, the onions until soft (about 7 minutes).

Cover and cook for another 20 minutes or until the onions are soft and sweet.

 Occasionally, reduce heat to prevent the onions from becoming brown.

In a baking dish, place the cooked onions and top with salmon.

Season salmon with salt and pepper.

Drizzle white wine over fish and bake in a preheated oven set to 400° for 15 minutes or until the fish is opaque throughout or flakes easily with a fork. Drizzle more olive oil on top before serving, if desired.