Ingredients:
2 6-8oz. Atlantic salmon filets, skin off
pinch of salt and pepper
3 T canola oil
1 cup red wine vinegar
2-3 T granulated sugar
¾ cup water
½ of red onion (thick julienne)

Salad Ingredients:
½ lb. fresh arugula
½ of red onion (thin julienne)
½ cup crumbled goat cheese
½ cup fresh raspberries
¼ cup coarsely chopped walnuts
1/3 cup olive oil
2 T red wine vinegar
1 T honey

Directions:

For salmon:
1.Preheat oven to 425°.
2.In an oven proof sauté pan large enough to hold both pieces of salmon at the same time, add canola oil and heat pan over high heat.
3.Lightly salt and pepper both sides of each piece of salmon. When is very hot but not smoking, place salmon skin side up into pan.
4.Sear salmon for 3 minutes on one side. Use a spatula to flip salmon in the pan. Sear other side for 2 more minutes.
5.To finish, put pan with salmon in the oven for about 8 minutes until fish is fully cooked.

For agrodolce:
1.In a small saucepan or sauté pan, put red wine vinegar and 2 tablespoons of sugar over medium heat. When vinegar starts to boil, reduce heat to simmer.
2.In a separate pan put 1 cup of raspberries, ¾ cup water and 1 tablespoon of sugar over medium heat. When mixture starts to boil, reduce heat to simmer.
3.Reduce both mixtures by ½. Once reduced pour raspberry mixture through a small mesh strainer into vinegar mixture. Add thick julienne onions and reduce sauce until it thickens to a syrupy consistency.
4.Take off heat. Taste and adjust for sweetness with more sugar. Sauce can be made up to 2 hours before a meal.

For the summertime arugula salad:
1.In a mixing bowl, combine olive oil, vinegar, and honey. Mix with a whisk.
2.Combine all salad ingredients in bowl with vinaigrette and toss until evenly coated.

To finish:
Place a pool of agrodolce on plate. Put salmon on top of sauce. Place a couple pieces of cooked onion from agrodolce on top of salmon. Fill rest of plate with finished salad. Enjoy!

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