Peppered Salmon Fillet With Onion Compote(From Pierre Franey) Recipe

Name: Peppered Salmon Fillet With Onion Compote(From Pierre Franey)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless salmon fillet with skin left on; 4 red onions (about 1 1/2 lb.); 5 Tbsp. margarine; 2 Tbsp. red wine vinegar; 1 whole clove; 1/4 tsp. Tabasco sauce; 2 Tbsp. honey; salt to taste; 2 Tbsp. olive oil; 2 tsp. coarsely ground black pepper; 2 Tbsp. lemon juice; 1 Tbsp. finely chopped dill

Servings: persons

1 boneless salmon fillet with skin left on
4 red onions (about 1 1/2 lb.)
5 Tbsp. margarine
2 Tbsp. red wine vinegar
1 whole clove
1/4 tsp. Tabasco sauce
2 Tbsp. honey
salt to taste
2 Tbsp. olive oil
2 tsp. coarsely ground black pepper
2 Tbsp. lemon juice
1 Tbsp. finely chopped dill

1
Cut fillets slightly on the bias into 4 square pieces.
2
Peel onions and chop into 1-inch cubes (about 5 1/2 cups).
3
Heat 2 tablespoons margarine in a heavy casserole dish; add onions. Cover and cook over medium-high heat, stirring occasionally, about 15 minutes.
4
Onions will start to brown.
5
Uncover; add vinegar, clove and Tabasco.
6
Cook briefly until vinegar is almost evaporated.
7
Stir in honey and cover tightly.
8
Cook 10 minutes. Sprinkle salmon with salt.
9
Coat with oil and pepper.
10
Preheat charcoal grill or broiler.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 boneless salmon fillet with skin left on, 4 red onions (about 1 1/2 lb.), 5 Tbsp. margarine, 2 Tbsp. red wine vinegar, and more.

Yes, Peppered Salmon Fillet With Onion Compote(From Pierre Franey) 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.

Peppered Salmon Fillet With Onion Compote(From Pierre Franey)

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