Gourmet (April 2008)
Unsurprisingly, Gourmet's April Italian issue is chock-a-block with delicious looking recipes. There are many that we're dying to try. For instance, we'll save Oven Crespella with Nutella Sauce for when guests come over.
Others, like the Octopus Salad, will be amazing when we're feeling a bit adventurous (and maybe have access to fresh octopus, even though the recipe calls for frozen).
And we've been itching to make fresh pasta. (Confession: We bought a pasta rolling machine well over a year ago and have only used it once).
These recipes -- though I'm sure they're amazing -- are also a big commitment and not doable for us on a work night. Enter Salmon with Agrodolce Sauce.
Never heard of an "agrodolce sauce"? Neither had we. Some quick Googling reveals that agrodolce literally means sour-sweet. We were initially attracted to this recipe because it uses salmon, and warmer weather, to us, means more fish. But the cooking time and ingredients sealed the deal. The recipe only takes 35 minutes, start to finish, and only calls for six ingredients, including the salmon.
The sauce -- which is created by sauteeing the onions, and then reducing them in a mixture of balsamic, sugar and salt, and then stirring in a bit of butter -- is wonderfully simple with large flavors. As you can see in the photo, the color of our finished sauce was a very deep redish black, very dark but also beautiful on the plate.
Salmon served on a bed of these onions in this sweet/sour sauce was absolutely delicious. This is a recipe we'll revisit soon.
Salmon with Agrodolce Sauce
Gourmet (April 2008)
This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.
Active time: 15 min
Start to finish: 35 min
Servings: Makes 4 servings
3 tablespoons olive oil, divided
4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter
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.