Fish with Agrodolce Sauce

I'm always looking for new ways to cook fish, so my eyes lit up when I came across a recipe for Salmon with Agrodolce Sauce in this month's Gourmet. I've never heard of agrodolce sauce but the recipe was simple, quick, and required few ingredients - everything I liked in a recipe. Sadly, TJ's was all out of salmon, so I had to settle for sea bass. As promised, the dish was easy and quick to make. The balsamic vinegar based sauce was definitely strong - carefully not to inhale the fumes while cooking - but I found the bold sour flavor absolutely delicious. This sauce would go well with most meaty fishes and probably chicken and even beef, I think. I can't wait to make this again!

Salmon with Agrodolce Sauce
Courtesy of Gourmet magazine
Serves 4

3 tablespoons olive oil, divided
4 (6-oz) salmon fillets (1 inch thick) with skin
2 medium red onions, 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 saute 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 wit salmon,skin side down.



To accompany the fish, I made this side dish from the same Gourmet issue:

Roasted Potatoes and Asparagus with Parmesan
Courtesy of Gourmet magazine
Serves 4

1 lb asparagus, trimmed and cut into 1-inch pieces
1 lb Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoon olive oil
1/3 cup grated parmigiano-Reggiano

Preheat oven to 450F with rack in upper third. Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.