~ FRIDAY NIGHT FISH DINNER ~
GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS
2 12-ounce center-cut skinned salmon filets, halved
1/4 cup soy sauce
1 tsp. brown sugar
1/8 cup olive oil
juice and zest of 1 lemon
2 Tbsp. coarsely cracked pepper
Combine soy sauce, brown sugar, olive oil, lemon and zest.
Pour over salmon and marinate for 1 hour. Remove from marinade, pat dry and press with cracked pepper.
Grill approximately 7 minutes, depending on thickness.
Serve topped with Caramelized Red Onions, baked sweet potato, and sauteed grape tomatoes cooked in a bit of olive oil and sprinkled with coarse salt.
(4 servings)
CARAMELIZED RED ONIONS
Thickly julienne slice 4 peeled red onions. Saute in 4 Tbsp. olive oil.
When limp, turn up heat and sprinkle with a pinch of sugar and several hearty shakes of Lawry's Seasoned Pepper. Cook, stirring often until browned. Add 1-2 Tbsp. balsamic vinegar to deglaze, scraping tasty browned bits from bottom of pan. Serve over salmon.
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