Baked Salmon with Caramelized Onions

 For Easter, I wanted something special, but not a meat-meat (beef, foul, or pig).  So I settled on the super healthy Salmon option and then set about to finding how I wanted it cooked.  Pan-fried was out and baking was in.

I thought I had the perfect recipe.  And I did.  I just couldn't find the recipe card.  So I turned to my lovely mother who is visiting and she told me how she always makes her mouth-watering salmon and I was sold.

This was incredibly easy and it came out moist and perfect and full of flavor without overpowering the beautiful salmon's own flavor.  A favorite part for me, since I love caramelized onions so much, was the no-work caramelized onions this recipe produces. Score!

 

This is my plate for Easter: Salmon, harvest grain mix from TJ's, sweet potatoes, delicious asparagus (recipe to come!), fresh-from-the-oven French bread, and, of course, salad (not pictured, but I did eat it).

Baked Salmon with Caramelized Onions

serves 4-6 (1/2 lb Salmon per 1 adult)

• 2-3 lbs Salmon
• 1/4 c brown sugar
• 1/4 c low sodium soy sauce
• 1/4 c white wine
• 1 clove garlic, minced (1 t)
• 1 small onion, sliced thin

-- Mix brown sugar, soy sauce, wine, and garlic together.

-- Place onions in a baking dish that will just hold the salmon.

-- Place salmon, skin side UP, on the onions.

-- Pour the marinade over the salmon so it's all over and under the salmon.

-- Let sit at least 3 hours (refrigerated for at least 2) 

-- Pull salmon out of fridge 1 hour before transferring to the oven

-- When you're ready, dump the marinade out, but reserve the onions

-- Put salmon skin side DOWN to bake with the onions on top and around

-- Bake at 350 for 30 minutes (flesh should flake easily with a fork)