Grilled Salmon With Onion-Honey Compote
Published May 12, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
3 cups sliced red onions
2 tablespoons red-wine vinegar
1 cup dry red wine
2 whole cloves
1 bay leaf
4 tablespoons honey
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 ½ cups diced fresh ripe tomatoes, core removed, cut into ¼-inch cubes
1 tablespoon finely chopped garlic
2 sprigs fresh thyme or ½ teaspoon dried
¼ teaspoon red pepper flakes to taste
4 boneless salmon fillet steaks with skin, about 6 ounces each
8 basil leaves, or parsley, for garnishing
Nutritional analysis per serving (4 servings)
31 grams carbs; 109 milligrams cholesterol; 663 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 39 grams fat; 3 grams fiber; 983 milligrams sodium; 37 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler to high and make sure it is very clean.
- Step 2
In a saucepan heat 1 tablespoon of the butter, add the onions and cook briefly until wilted. Add the vinegar, wine, cloves, bay leaf, honey and salt and pepper. Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated. Add the remaining butter, blend well and keep warm.
- Step 3
In a small saucepan heat 1 tablespoon of the olive oil, the tomatoes, garlic, thyme, pepper flakes and salt and pepper. Cook over high heat, tossing and shaking. Blend well, cook for one minute. Do not overcook. Keep warm.
- Step 4
Sprinkle the salmon with salt and pepper, brush with the remaining olive oil on both sides. Brush the broiler rack with oil. Place the salmon fillets skin side up on the rack 4 to 5 inches from the heat, cook for 2 minutes or until lightly browned. Turn on the skin side and cook for 3 minutes more for rare steaks. If desired, cook a little longer. Do not overcook.
- Step 5
To serve, warm the plates and remove the skin from the salmon if desired. Place on the centers of the plates equal portions of the onion compote and place a fish fillet over each portion. Divide the tomato sauce equally around them. Garnish with basil leaves. Serve hot with leaf spinach.
Private Notes
Comments
This doesn’t come together. Salmon is a delicate fish when carefully cooked. The tomato sauce is okay, the honey onion compote delicious, but neither fit with salmon.
Used king salmon and it fell through the rack. Fortunately I had anticipated problems and put a pan underneath. Not sure if it was the type of salmon or my rack or whatever. In any case, the pieces were delicious with the onion-honey compote. Will try less fatty salmon next time.