Sauteed Salmon With Red Onion Marmalade Recipes

Steps:

• Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
• Can be stored in airtight container in the refrigerator for up to 1 week.

Steps:

• Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

Steps:

• Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Sauté until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and sauté until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat.
• Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and sauté until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. (Can be prepared 5 days ahead. Cover and chill. Bring to room temperature before serving.)
• *Available at specialty foods stores and some supermarkets.