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1
Preheat broiler to high and make sure it is very clean.
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2
In a saucepan heat 1 tablespoon of the butter, add the onions and cook briefly until wilted.
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3
Add the vinegar, wine, cloves, bay leaf, honey and salt and pepper.
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4
Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated.
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5
Add the remaining butter, blend well and keep warm.
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6
In a small saucepan heat 1 tablespoon of the olive oil, the tomatoes, garlic, thyme, pepper flakes and salt and pepper.
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7
Cook over high heat, tossing and shaking.
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8
Blend well, cook for one minute.
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9
Do not overcook.
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10
Keep warm.
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11
Sprinkle the salmon with salt and pepper, brush with the remaining olive oil on both sides.
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12
Brush the broiler rack with oil.
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13
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.
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14
Turn on the skin side and cook for 3 minutes more for rare steaks.
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15
If desired, cook a little longer.
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16
Do not overcook.
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17
To serve, warm the plates and remove the skin from the salmon if desired.
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18
Place on the centers of the plates equal portions of the onion compote and place a fish fillet over each portion.
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19
Divide the tomato sauce equally around them.
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20
Garnish with basil leaves.
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21
Serve hot with leaf spinach.
