Peppered Salmon Fillet With Onion Compote(From Pierre Franey) - cooking recipe

Ingredients

1 boneless salmon fillet with skin left on
4 red onions (about 1 1/2 lb.)
5 Tbsp. margarine
2 Tbsp. red wine vinegar
1 whole clove
1/4 tsp. Tabasco sauce
2 Tbsp. honey
salt to taste
2 Tbsp. olive oil
2 tsp. coarsely ground black pepper
2 Tbsp. lemon juice
1 Tbsp. finely chopped dill

Preparation

Cut fillets slightly on the bias into 4 square pieces.
Peel onions and chop into 1-inch cubes (about 5 1/2 cups).
Heat 2 tablespoons margarine in a heavy casserole dish; add onions. Cover and cook over medium-high heat, stirring occasionally, about 15 minutes.
Onions will start to brown.
Uncover; add vinegar, clove and Tabasco.
Cook briefly until vinegar is almost evaporated.
Stir in honey and cover tightly.
Cook 10 minutes. Sprinkle salmon with salt.
Coat with oil and pepper.
Preheat charcoal grill or broiler.