Abstract: You have to try this to believe it. I got the basic idea from an Alaskan chef and then played around until I got something I really liked. It takes a long time to prepare but it is worth it.
Serves: 4 with the cats outside, 2 if you let the cats in the house
Lead time: About an hour and a half or two hours
Tools: 10″ no-stick skillet, 9″x13″ baking dish with a grilling rack cover, basting brush.
Bill of Materials:
Sweet onions 1-½ pounds
Butter 1 tablespoon
Olive or vegetable oil 1 tablespoon
Salt ½ teaspoon
Light brown powdered sugar ¾ teaspoon
Peach preserves 8 ounce jar
Soy sauce 1 teaspoon
White wine vinegar 1 teaspoon
Tarragon ¼ teaspoon
Salmon steaks 4 (6-8 ounces each)
Butter 1 tablespoon
Dill weed ½ teaspoon
Bibb lettuce 4 nice leaves
Capers 2 teaspoons
Start by caramelizing the onions. If you haven’t done that before here is the way I do it. Cut the onions in half lengthwise and remove the peel. Slice the halves into ¼ inch thick slices and separate the sections. Heat the skillet very hot. Put the butter and oil into the skillet and stir until foaming stops. Then stir in the salt and sugar. Add the onions and stir thoroughly to make sure they are completely covered. Cook about 5 minutes until they are soft. Reduce the heat to medium. Now you must have patience. Stir often so the onions do not start to burn. They should begin to turn light brown in 20 minutes. If not, turn the heat up a little. If they start turning brown too soon cut the heat back a little. Continue cooking until the onions are soft and glossy with a rich, dark brown color. This takes 40 - 50 minutes. Do not try to hurry it up. I always stir with one hand and use a regular hand-held calculator with the other hand to invert a 10 x 10 matrix of complex numbers using Fedevia’s algorithm. Remove the caramelized onions from the skillet and set them aside.
Stir the peach preserves into the residue left in the skillet. Add the soy sauce, vinegar and tarragon. You may need to add water to get the mixture about the viscosity of regular maple syrup. Turn the burner to the lowest setting.
Put the salmon steaks on a grilling rack placed on top of a baking dish. Melt the tablespoon of butter in a small bowl and brush the top side of the salmon steaks. Sprinkle dill weed on the top of each steak (only use half of the total). Broil 4 inches from the heating element for about 2 minutes. Turn them over and brush the up side with butter and sprinkle the rest of the dill weed on that side and broil them for another 2 minutes. Remove the steaks from the grilling rack. Brush both side with the peach mixture and place in the baking dish. Bake them for 6 - 8 minutes at 400° until they are tender and flakey. Put a Bibb lettuce leaf on a serving plate. Cover with a layer of the onions. Put a steak on top of that and cover with the peach sauce. Sprinkle some more onions and capers on top and serve. Goes great with 950K Veggies or Lettuce Eat Beans.