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1
Season the salmon with salt and pepper on both sides.
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2
Make 2 or 3 slits across the skin of the salmon.
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3
Place a cast-iron skillet over high heat.
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4
Add enough peanut oil to lightly coat the bottom of the pan.
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5
Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes.
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6
Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up.
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7
During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
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8
While the salmon is cooking, make the sauce.
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9
In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil.
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10
When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly.
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11
Season with salt and pepper.
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12
Deglaze with the balsamic vinegar and red wine.
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13
Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes.
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14
Add the cream and bring to a simmer.
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15
Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally.
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16
Be careful as the cream could boil over at this point.
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17
Once the cream is reduced, remove the thyme sprig.
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18
Season, to taste, with salt and pepper.
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19
Stir in the remaining butter.
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20
Spoon the onion marmalade onto plates.
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21
Top with the salmon and garnish with chive flowers.
