Sweet Wild Salmon with Caramelized Onions


  • 3 TBS Extra Virgin Olive Oil
  • 1 Large Sweet Vidal Onion
  • 1/2 tsp Light Brown Sugar
  • 2 TBS rice wine vinegar
  • 1 1/2 TBS Fresh Chopped Sage
  • 1 1/2 Cups Fish Stock (or Clam Juice)
  • 1 1/2 lbs. Healthy Hearts Wild Salmon
  • 1/4 Cup Finely Crushed Captain Crunch Cereal
  • 2 Large Tomato's Sliced
  • 1 Sundried Tomato Chopped
  • Dash of Kosher Salt
  • Freshly ground black pepper
  • 1 TBS Thinly Sliced Green Onions


  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat. Add the onion slices and sprinkle with light brown sugar. Cook until the onion slices begin to caramelize, about 5 to 6 minutes, then turn the slices over and continue to cook without stirring until the other side caramelizes, about 3 to 4 minutes.
  3. Add the vinegar, sundried tomato, and sage, and stir until the onions are well-coated, add the fish stock and season well with kosher salt and pepper; set aside to keep warm.
  4. Heat the remaining olive oil over high heat in a large ovenproof skillet, preferably nonstick.
  5. Lightly roll the healthy hearts wild fillets in Crushed Captain Crunch and pat to remove the excess.
  6. Sear the fish until brown on all sides, 2 to 3 minutes. Place the pan in the preheated oven and roast until opaque through, turning the pieces once or twice so they cook evenly, about 7 minutes.
  7. Transfer the cooked healthy hearts wild salmon to a cutting board and cut into 1-inch-thick slices.
  8. Arrange the sliced tomatoes on a large platter or individual plates.
  9. Top with the slices of healthy hearts wild Salmon and spoon the caramelized onions around. Sprinkle the Sliced Green Onion over and serve.

Submitted by: Karl Moser

Serves 4-6.

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