Peppered Salmon Fillet With Onion Compote(From Pierre Franey)
Peppered salmon fillet with sweet onion compote offers a smoky, tangy flavor combination, perfect for a sophisticated yet approachable main course for seafood lovers and special dinners.
Ingredients
Instructions
- Cut the salmon fillet into 4 square pieces, slightly on the bias.
- Peel onions and chop into 1-inch cubes, about 5 1/2 cups.
- Heat 2 tablespoons of margarine in a heavy casserole dish over medium-high heat.
- Add the chopped onions, cover, and cook, stirring occasionally, for about 15 minutes until onions start to brown.
- Uncover the dish, add red wine vinegar, a whole clove, and Tabasco sauce.
- Cook briefly until the vinegar is almost evaporated.
- Stir in honey, then cover tightly and cook for 10 minutes.
- Sprinkle the salmon with salt, coat with olive oil, and ground black pepper.
- Preheat the grill or broiler.
- Cook the salmon until desired doneness, about 4-6 minutes per side.
- Serve the salmon topped with the warm onion compote and a squeeze of lemon juice, garnished with chopped dill.
Tips & Substitutions
For a variation, try using other types of fish like cod or trout which can also be delicious with this onion compote. If you prefer a bit more sweetness, consider adding another tablespoon of honey or some diced apples to the onions. Ensure to keep an eye on the salmon while grilling to avoid overcooking, as it can become dry quickly. This dish pairs beautifully with a side of roasted vegetables.
Serving Suggestions
Serve the peppered salmon fillet atop a bed of fluffy rice or quinoa to soak up the flavors. A fresh green salad with a light vinaigrette can complement the dish nicely. For a heartier meal, consider pairing it with roasted potatoes or a creamy potato gratin. This dish is great for a special occasion or a weeknight dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. The onion compote can be reheated on the stovetop over low heat, stirring occasionally to prevent burning.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Salmon Fillet With Onion Compote(From Pierre Franey) contains roughly 174 calories, with 1g protein, 27g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 1514mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used, but be sure to thaw it completely in the refrigerator before cooking. This will help maintain its texture and flavor. Adjust the cooking time slightly, as frozen fillets may take a minute or two longer to cook through.
What can I substitute for red wine vinegar?
If you don't have red wine vinegar on hand, white wine vinegar or apple cider vinegar can be used as a substitute. Each will impart a slightly different flavor, but they will still work well with the onion compote. Just keep in mind that the taste may vary slightly from the original recipe.
How can I make the onion compote ahead of time?
You can prepare the onion compote a day in advance. Simply follow the recipe up to the point of cooking and then store it in the refrigerator. When ready to serve, reheat it on the stovetop, adding a little water or broth if it thickens too much. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).