Salmon With Peppercorns

• 1 center-cut boneless salmon fillet with skin left intact, about 1 1/4 pounds
• 4 red onions, about 1 1/2 pounds
• 5 tablespoons butter
• 2 tablespoons red-wine vinegar
• 2 tablespoons honey
• Salt to taste, if desired
• 2 tablespoons olive oil
• 2 teaspoons coarsely cracked black pepper
• 2 tablespoons lemon juice
• 1 tablespoon of a finely chopped fresh sweet herb like dill, parsley or basil

1. Cut the salmon fillet slightly on the bias into four pieces of equal weight.
2. Set aside.
3. Peel the onions and cut them crosswise in half.
4. Cut the half into quarters.
5. Cut the quarters into 1-inch cubes.
6. There should be about 5 1/2 cups.
7. Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces.
8. Cover.
9. Cook over moderately high heat, stirring occasionally, about 15 minutes.
10. The onions will start to brown.
11. Uncover and add the vinegar.
12. Cook briefly until the vinegar is almost evaporated and then stir in the honey.
13. Cover tightly.
14. Cook 10 minutes.
15. Sprinkle the salmon pieces with salt.
16. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
17. The salmon may be cooked on a grill or under the broiler.
18. Preheat the grill or the broiler to high.
19. If the fish is to be broiled, place the pieces skin side down on a baking sheet.
20. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat.
21. Leave the broiler door partly open.
22. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more.
23. If the salmon is to be grilled, place the pieces on the grill skin side down.
24. Cook about 3 minutes and turn the pieces; cook about 3 minutes more.
25. Transfer the fish to a warm platter.
26. Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs.
27. When the mixture starts to bubble, pour it over the salmon pieces.
28. Serve the salmon with equal portions of the onions on the side.

center, red onions, butter, redwine vinegar, honey, salt, olive oil, black pepper, lemon juice, fresh sweet herb like dill

Taken from cooking.nytimes.com/recipes/2667 (may not work)