Ingredients
4 small yellow onions
salt
pepper
1/2 cup heavy cream
1/2 cup (about 1 1/2 ounces) grated Gruyère or Parmesan cheese
2 fat skinless fillets of wild salmon (about 6 ounces each)
olive oil
1 lemon
Preparation
Peel the onions and trim off the ends. Boil them in a medium pot of boiling water until tender, 20 minutes. Drain the onions and halve them when they’re cool enough to handle.
Split the onions between two ramekins or another shallow heatproof dish. Pour 1/4 cup of heavy cream over each set of onions, and divide the cheese between both ramekins. Season with salt and pepper and place onions in the oven to bake until bubbling and browned, 25 to 30 minutes.
After the onions have been cooking for 15 minutes, season the salmon with salt and pepper. Brush each fillet with olive oil and squeeze the juice of half a lemon over each one. Bring a skillet to medium-high heat and sear the salmon for about 5 minutes on each side. The fish should flake when forked and look opaque. Serve salmon and onions with a simple arugula salad.
