Baked Salmon in Redwine & Onion Marmalade

Directions

Take the salmon filets out of the refrigerator, cut into portions if needed, season with salt and pepper set aside to allow to come to room temperature while making the red wine onion marmalade. Preheat oven to 475℉ (246℃).

Melt the butter in a large pot over medium-high heat and add the onions. Cook, stirring for about 10 minutes and add the 2 cups red wine.

Continue cooking until almost all the liquid has evaporated. Season with the sugar, salt and pepper to taste, cook until sugar is completely dissolved and the mixture reaches a marmalade consistency. Set aside.

Lay the salmon filets in a baking dish and add the remaining 2 cups of red wine and cream.

Bake at 475℉ (246℃) for 7 minutes. Lift out the cooked salmon and set aside.

Pour the red wine and cream baking liquid into another small pot over medium-high heat, reduce until it reaches a syrup consistency.

Taste, adjust seasoning as needed. Place some onion marmalade on top of salmon and spoon some sauce over it and serve.