Wild Salmon With Balsamic Glaze And Fennel Confit

Combine balsamic, red wine, and sugar in a small pot. Bring to boil, then boil for 12 minutes or until you just begin to see the bottom of the pan as you stir. Glaze thickens considerably as it cools. Reserve.

Make confit while glaze is cooking. Heat butter in skillet on medium heat. When butter sizzles add fennel, red onion, orange juice and sugar to pan and toss to distribute. Bring to boil, and then reduce heat to low. Cover and cook for 10 minutes or until fennel is softened.

Remove cover, turn heat up to medium, and cook, stirring occasionally, for 8 minutes longer or until fennel is caramelized. Season with salt and pepper.

Heat a nonstick skillet until hot on high heat. Add oil and add salmon flesh-side down. Season with salt and pepper. Cook 2 minutes, or until golden, and then turn fish over and cook 2 minutes longer. Cover skillet and cook 3 to 5 minutes longer or until fish is just cooked.

Place salmon on individual plates. Serve with Fennel Confit and drizzle with glaze.