My love of Sofie Dahl has come to a whole new level tonight. I have been wanting to prepare her Grilled Salmon with Baked Onions recipe for ages and tonight was finally the night. Just listen to her description of the onions: "There is something almost puddingy about a slow-cooked onion with the mellow sweetness that the oven coaxes out." Now, insert her melodious British accent and how could you possibly not want to make that and devour it up?
I can't believe that I'm salivating at the mouth over onions--my sworn enemy at the age of about 2 or 3. I used to pronounce them "ong-ones" and oh, I hated them so much! Over the years, I've grown to like them more and more--first in Mexican cuisine, then Thai cooking--and I eventually grew out of my hated, but I never thought I'd be loving them this much!
Salmon with Baked Onions
Adapted from Miss Dahl's Voluptuous Delights: Recipes For Every Season, Mood and Appetite
2 medium yellow onions (I threw in a few shallots as well)
Salt and pepper
1/2 cup of lighy cream
1/2 cup of grated Parmesan
2 skinless fillets of salmon
Cut the ends of the onions and peel the outside layers off. Boil them in water for 20 minutes. Preheat the oven to 350 degrees.
Once the onions are tender, take them out of the water and cut them in half. Put them in a small baking pan or pie pan. Salt and pepper the onions and add them cream, finishing it off by sprinkling the cheese on top. Bake them in the oven for 25-30 minutes.
When the onions have been cooking for about 10-15 minutes, start the salmon. Wash and season the fillets and cover with olive oil and the juice of half a lemon. Heat a grill pan or a skillet and sear the slamon for about 5 minutes on each side, until cooked thoroughly.
Take out the onions once the cheese is bubbling and golden brown. Serve the salmon and the onions together on a plate.
These were my leftovers, ready to go in the fridge after I had already devoured a plate full of salmon and creamy oniony-goodness. I am so head over heels in love with baked onions now and I really can't describe them better than Sophie Dahl, so you're just gonna have to take her word for it. Oh, they are glorious and go excellently paired with a nice fillet of salmon.
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