-
1
Cut the salmon fillet slightly on the bias into four pieces of equal weight.
-
2
Set aside.
-
3
Peel the onions and cut them crosswise in half.
-
4
Cut the half into quarters.
-
5
Cut the quarters into 1-inch cubes.
-
6
There should be about 5 1/2 cups.
-
7
Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces.
-
8
Cover.
-
9
Cook over moderately high heat, stirring occasionally, about 15 minutes.
-
10
The onions will start to brown.
-
11
Uncover and add the vinegar.
-
12
Cook briefly until the vinegar is almost evaporated and then stir in the honey.
-
13
Cover tightly.
-
14
Cook 10 minutes.
-
15
Sprinkle the salmon pieces with salt.
-
16
Coat each piece with oil and equal amounts of coarsely cracked black pepper.
-
17
The salmon may be cooked on a grill or under the broiler.
-
18
Preheat the grill or the broiler to high.
-
19
If the fish is to be broiled, place the pieces skin side down on a baking sheet.
-
20
Place the baking sheet under the broiler with the fish about 4 inches from the source of heat.
-
21
Leave the broiler door partly open.
-
22
Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more.
-
23
If the salmon is to be grilled, place the pieces on the grill skin side down.
-
24
Cook about 3 minutes and turn the pieces; cook about 3 minutes more.
-
25
Transfer the fish to a warm platter.
-
26
Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs.
-
27
When the mixture starts to bubble, pour it over the salmon pieces.
-
28
Serve the salmon with equal portions of the onions on the side.
