- 4 salmon slices
- 8tbsp honey
- juice of 2 lemons
- 2 medium-sized onions
- 1tsp dry rosemary
- olive oil and salt
Wash and drain the salmon slices. Cut them in half.
Put the fish in a pan with some oil and cook it for two minutes each side.
Put half of the honey in a bowl, add te lemon juice and stir until it’s well mixed.
When the salmon slices are half-cooked on the inside, turn the heat up to give it a brown color.
Pour the honey and lemon mix on the fish and let it simmer. Make sure both sides get the sauce’s flavor by turning the salmon slices upside down. Keep cooking it all together until the sauce gets a dark caramel color. Remove it from the stove.
Peel the onion and cut in thin rings. Cook them in the same pan you used for the salmon. When they start getting a light brown color, turn the heat down and add the remaining honey. Stir, cook for a moment and add the rosemary.
Keep the heat low until the onion caramelizes. Serve the salmon with the sauce and the caramelized onion.