This dish is simple and fairly quick, but it has a very gourmet feel.
4 6oz salmon fillets with skin
1 large red onion cut into 8 wedges
5 or 6 small red potatoes, quartered
2/3 cup balsamic vinegar
1 teaspoon sugar
2 teaspoon fresh chopped rosemary
2 teaspoon salt
2 teaspoon pepper
1 tablespoon unsalted butter
About 3 tablespoons of olive oil
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add potatoes seasoned with 1 teaspoon rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Cook potatoes for about 10 to 15 minutes before adding onion. Continue to cook until onions are crisp-tender, about 6 to 8 minutes. Stir in vinegar, sugar, and a little salt, cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Meanwhile, heat 1 tablespoon of olive oil in nonstick skillet over medium heat until hot. Sprinkle salmon with remaining salt, pepper, and rosemary, then cook, skin side up for about 12 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
In the picture, I have the onions and potatoes served on top of the fish. But for a prettier presentation, spoon potatoes and onions with sauce onto plates and top with salmon. Don't forget to remove the skin before serving!
Suggestion: Start cooking salmon after you've begun cooking the potatoes.