Onion Crusted Salmon With Caviar Recipe

Name: Onion Crusted Salmon With Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups white onions, large thinly sliced; ¼ cup champagne vinegar; 4 cups chicken broth; ¼ cup heavy cream; 1 cup all-purpose flour; 4 cups peanut oil; 2 tablespoons extra virgin olive oil; 24 ounces salmon fillets, with the skin intact; 1 large egg, beaten lightly; 1 ounce black caviar (golden)

Servings: persons

1
In a skillet cook 3 cups of the onions in 1/2 cup water over moderate heat for 15 to 20 minutes, or until they are very soft.
2
Add the vinegar and cook the mixture for 2 minutes, or until the liquid is evaporated.
3
Add the broth and simmer, stirring for 30 minutes.
4
Strain the liquid through a sieve into a bowl, reserving it, and in a food processor puree the onions with 1/4 cup of the reserved liquid.
5
In a saucepan, boil remaining reserved liquid until reduced to about 1 cup.
6
Stir the onion puree into the reduced liquid, stir in the cream, and keep the sauce warm, covered, over very low heat.
7
Toss the remaining 2 cups onions with the flour, shake off the excess, reserving it.
8
In a deep fryer, heat the peanut oil to 375F and fry the onions, a few at a time, for 1 to 1 1/2 minutes.
9
Transfer the onions with a slotted spoon to paper towels to drain and chop them into 1/4-inch pieces.
10
In an ovenproof skillet heat the olive oil over moderately high heat until hot but not smoking and cook the salmon, skin side up and seasoned with salt and pepper, for 1 1/2 minutes.
11
Turn the fillets carefully with a spatula and cook them for 2 minutes more.
12
Dip the tops of the fillets carefully into the reserved flour, coat them with the egg, and top them with the fried onions.
13
Return the fillets to the skillet, spoon any remaining fried onions on top of the fillets, and bake the fillets, covered loosely with foil, in the middle of a preheated 350F oven for 4 to 5 minutes, or until just cooked through.
14
Divide the sauce among 4 heated plates, transfer the salmon with a spatula to the plates and spoon the caviar decoratively onto it.

2496

kcal

Calories

165

Fat

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups white onions, large thinly sliced, ¼ cup champagne vinegar, 4 cups chicken broth, ¼ cup heavy cream, and more.

Yes, Onion Crusted Salmon With Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onion Crusted Salmon With Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions