2 medium yellow onions, halved
2 medium green onions, halved
1/4 cup olive oil
1/4 cup white wine vinegar
salt and pepper to taste
1/8 teaspoon dried marjoram
Place fresh mushrooms and onion in a large glass dish. Season with salt and pepper.
Cover dish with lid of aluminum foil. Place salmon in foil and turn to coat with water. Pour or brush with olive oil. Refrigerate for 6 to 12 hours or overnight, or until fish is tender.
Heat olive oil in a medium skillet over medium-high heat. Saute mushrooms and onion in olive oil until fully cooked. Remove from skillet and drain on paper towels. Stir in vinegar and salt and pepper.
Return pepper to skillet and cook, stirring frequently, until all vegetables are heated and turn into a deep golden yellow color.
Loved the flavour, definately not your "go to" if you just want a fish dish to pass at dinner, I did tweak this a little by adding horseradish and garlic powder to my salmon fillets instead of garlic powder and olive oil. What came out of my fry pan was very good, I may add more fish later if needed. A good recipe to have ahead of time so you can cook it ahead of time and still get a "turnaround" if anything odd happens.
This was a fantastic recipe. It turned out perfectly. My husband loved it, my kids not. I added fresh herbs, sea salt and fresh ground pepper. Recommended. Thanks.
This was a good and easy parboiler! I was on a roll putting everything into the casserole dish when I realized it was way too salmony. I mean, sure, you can't go wrong here, but what is the point? Why put everything in one bowl and then add the remaining ingredients? The result is preposterous, but everyone participates nonetheless. Everyone wins!
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