INGREDIENTS:
- 4 Salmon Fillets (pref. with skin on)
- 4 medium size onions (add more depending on how many salmon fillets you are using)
- Olive Oil (just a little)
- 3 tbsp Butter (plus more, if needed)
- Salt, Pepper and dried Dill weed
- 2 tbsp dry white wine
INSTRUCTIONS:
- Season the salmon with salt, pepper and dill weed.
- Chop the onions into rings.
- In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside.
- Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it's firm to the touch and fully cooked. Transfer to a warmed plate.
- Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half.
- Place the onions on a serving platter and place the salmon on top. Enjoy!
Source: Manila Spoon
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