Salmon and onion jam

Serves : 4

Preparation time: 10 minutes

Cooking Time: 25 minutes

Ingredients

• 1 l (4 cups) red onions, thinly sliced
• 120 ml (8 tablespoons) olive oil
• 375 ml (1 ½ cups) water
• 90 ml (6 tablespoons) maple syrup
• 60 ml (4 tbsp.) white balsamic vinegar
• 4 sprigs thyme, leaves removed
• 4 salmon steaks
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) 35% cream
• 15 ml (1 tbsp.) pink pepper, cracked
• 1 vegetable bouillon cube
• 4 servings cooked green vegetables
• 4 portions cooked white rice
• Salt and pepper to taste

Preparation

1. In a hot skillet over high heat, sauté the onions with a little salt and pepper in some of the olive oil for 3 to 4 minutes, stirring constantly.
2. Add 1 cup of water, the maple syrup, vinegar and half the thyme, and cook over medium heat for 10 minutes, stirring occasionally.
3. Continue cooking over low heat for a further 10 minutes. Check the seasoning.
4. Meanwhile, in another hot frying pan, sear the salmon in the remaining olive oil for 2 minutes on each side.
5. Add the white wine and simmer for 2 minutes.
6. Add the cream, remaining thyme, pink pepper, remaining water and stock cube and simmer for 2 to 3 minutes. Check the seasoning.
7. Serve the salmon with the onion compote, green vegetables and rice.