Salmon is the third most popular seafood in the U.S., with about 66% of it imported from Norway, Chile. While the American Heart Association recommends having 2 servings of fatty fish – like salmon – 2 times per week, the average consumption is 2 pounds per year.
To get the heart benefits associated with the omega-3 fatty acids found in the fish oils, try this great way of cooking salmon.
Oh – another plus is in the onions. Onions help protect you from cancer AND lower blood pressure!
Sauteed Salmon with Caramelized Onion
1 lb Salmon
1 Large Sweet Onion
5 T White Wine
4 tsp Balsamic Vinegar
2 T Butter + 2 T Olive Oil
Salt and Pepper to taste
Dill Weed
Melt butter over medium heat, add olive oil. Turn the heat down slightly and saute the onions for 15 minutes or until onions are translucent.
Add the wine and cook until the liquid is mostly cooked off. add the vinegar and cook another 1-2 minutes.
While the onions are cooking, pour some oil in a skillet. Heat over medium-high heat.
Season the fish with salt, pepper and dill weed. Cook in the pan, skin side down. Turn in 7-8 minutes. Continue cooking until fish flakes easily.
Serve the salmon topped with the caramelized onions, roasted asparagus, and a rice pilaf.