Salmon with Red Onions and Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The French love to cook vegetables until they are as sweet as sugar. They call this a confit, short for confiture or jam. For this dish, we cook the red onions to the consistency of marmalade and flavor them with red wine. We poach the fish in red wine too. This combination is, as they say, formidable.


  • 1 cup unsalted butter
  • 6 large red onions, sliced ¼ inch thick (about


Melt ½ cup plus 1 tablespoon butter in a large heavy sauté pan over medium heat. Add the onions and cook until tender but still a bit al dente, about 15 minutes. Add