Charlie's Ora King Salmon with Broiled Onions

Salmon:                          

–  4 pieces salmon, boned and skin on                         

–  1 quart fish stock                               

–  4 limes                              

–  3/4 cup soy sauce                            

–  1 cup olive oil                            

–  1/2 cup mirin

                               

Onions:                         

–  2 large onions                      

–  1/2 cup chicken stock                                                  

–  1 lemon                         

–  1/2 bunch thyme

                               

For Salmon                          

–  Preheat oven to 375 degrees                            

–  Pat salmon skin dry with paper towel, season with salt                           

–  Cook salmon skin down in medium-high pan with a neutral oil (canola)    

–  Lightly press the fish to make sure the entire skin-surface is crisp             

–  Remove the fish when skin is crispy but flesh is not cooked                                

–  Place cooked-side down on a rack, baste with glaze                           

–  Finish cooking in a 250 degree oven (about six minutes)

                               

For Glaze:                             

–  Combine fish stock, lime juice, soy sauce, and mirin in a sauce pan, bring to a boil                            

–  Once boiling, bring down to a simmer and stir in olive oil

                               

For Onions:                               

–  Cut the onion stocks (about 4 inches above the bulb). Slice onions in half                               

–  In a dry medium-hot pan, char the exposed face of the onion until blackened                            

–  Using the salmon glaze, cover the onions and place in a casserole pan with high edges.                            

–  Cover onions with chicken stock and thyme, place in a 250 degree oven for 10-15 minutes                      

–  Finish with a squeeze of fresh lemon juice