Monday, December 20, 2010

salmon with potatoes and red onions... 40 minutes

the goods:

2 teaspoons extra-virgin olive oil
2 small red onions, quartered, leaving root ends intact
1 pound small red potatoes, halved
1 and 1/2 cups chicken broth
8 sprigs thyme
4 skinless salmon fillets

In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 4 sprigs thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
Season each fillet with salt and pepper and top with 1 sprig thyme. Place salmon on top of potatoes. Cover and cook until salmon is opaque throughout, 7 to 9 minutes. Serve salmon with potatoes, onions, and cooking liquid.

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