Salmon Braised with Cambray Onions and Orange Peppers

We grill it.  We roast it.  We pan sear it.  We braise it.

When you are trying to eat salmon at least once a week, you really have to get some variety built into the routine.  I love grilling and roasting, but a light braise really does leave the salmon tender and soft.

But without the thrill of the grill, you're best advised to assure a flavor complement.  So Cambray onions and orange peppers align here with wine, broth and the umami of fish sauce to produce a deep, richly favored dish, to complement the penultimate lightness of braising.  Especially when you reduce the liquid to a delicious sheer, bright glaze.
1 Tbsp olive oil plus 2 Tbsp butter
1-1/2 lb skinless salmon fillets, cut into serving portions
3-4 Cambray onions, sliced into 3-2 inch pieces
1 orange pepper, sliced
1/2 cup dry white wine
1/4 cup chicken broth
1 Tbsp asian fish sauce

Heat butter and olive oil in a large skillet. Add the onions and the pepper and sauté over medium heat for about 5 minutes. Lower heat and allow the veggies to caramelize slowly for about 10 more minutes, until well browned.

Add the wine, broth and fish sauce, and bring to a gentle boil. Place the salmon on top of the veggies and cover.

Cook over medium heat for about 5 minutes and then uncover. Continue cooking salmon until the juices evaporate just to a glassy sauce, and the salmon is just cooked through - about another 5 more minutes.

Serve with lemon. Serves 4.