1 Cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup yellow onion, sliced
1 clove garlic, minced
1 1/2 tablespoons coarse white sugar
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kirsch
1 tablespoon soy sauce
2 tablespoons honey
1 tablespoon molasses
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried marjoram
3 tablespoons orange juice
1 egg
1 teaspoon fresh lemon zest
Heat oil in large skillet over medium heat. Saute onion and garlic for 2 minutes. Stir in softened sugar. Return mixture to skillet and cook over medium-high heat until orange color is completely gone. Remove from heat, and stir in onion and garlic. Set aside.
Add salt, pepper, onion, garlic, yellow onion, garlic, 1/2 cup sugar and vinegar. Bring to a stop with your fingers. Pour juice mixture over vegetables and toss gently to coat. Toss for 1 minute to warm.
Place salmon on a piece of aluminum foil, and brush with egg and lemon zest. Let the salmon marinate in refrigerator for 1 to 2 hours, or overnight.
Place salmon on a board or platter. Heat a large nonstick skillet over medium-high heat. Cook salmon in oil for 10 to 15 minutes per inch of measured thickness. Transfer to chops. Brush with honey, lemon zest, marjoram, orange juice, egg, lemon zest, and lemon zest, repeat. Cover skillet and quickly cook until salmon is al dente and thick. Transfer to platter. Cover salmon with foil, and grill over medium heat, uncovered, until one side is crisp, about 9 minutes per inch of measured thickness. Serve over white rice.
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