• Start with the agrodolce
• Coarsley chop the onion.
  
• In a flat pan heat olive oil on a moderately high heat and sautée onions for about 3 minutes until caramelized.
  
• Add 1/2 cup of balsamic vinegar, two teaspoons of raw sugar and simmer for about 4-5 minutes  until the volume of liquid is halved. The vinegar should be slightly thicker, lost its acidity but still tangy. Taste it to see if it is to your liking or keep cooking it down for a sweeter result.
  
• Remove from heat, blend in a tablespoon of unsalted butter and set aside in a bowl and cover with foil.
  

Sear the salmon

• Pat dry the salmon and add salt a pepper to taste.
  
• Sear the salmon skin side down for about 4 minutes on a medium to high heat. Salmon curls when first heated so pressing down on the filets for the first 15 seconds to make sure they are evenly cooked. Let then caramilze  – do not be tempted to move them around!
  
• Flip the filets and sear the other side for a minute.
  
• Remove filets from pan, pat dry and plate over steamed baby zucchinis, spinach or asparagus.
• Remove skin (optional) and dress with the agrodolce.