Salmon with Caramelized Carrots and Onions

By mangia_g2

Ingredients

• 4 center cut salmon fillets, 1 inch thick, skinned and boned
• salt and pepper
• 2 TB olive oil, divided
• 1 TB butter
• 2 large carrots, thinly sliced
• 2 medium onions, thinly sliced
• 1 tsp sugar
• 1 TB soy sauce
• 1 TB cider vinegar

Preparation

Step 1

Preheat oven to 200.

Sprinkle salmon with salt and pepper. In large heavy skillet, warm 1 TB oil over medium high heat until hot but not smoking. Add salmon, flesh side down; cook 3 minutes, turn and cook 3 minutes longer until browned and cooked through. Remove to ovenproof plate. Cover with foil; keep warm in the oven.

Pour off fat; wipe out skillet with paper towel. Warm butter and remaining oil over medium-high heat until butter melts. Add carrots, onion and sugar. Increase heat to high; cook about 8 minutes, until vegetables are tender, stirring often. Reduce heat if vegetables start to burn. Stir in soy sauce and vinegar. Top salmon with vegetables.