Serve with warm Polenta
6 ? 4 oz fresh salmon filets, deboned and skin removed
6 thin slices prosciutto
1 large onion, cut into thin lengthwise slices
1 tbsp olive oil
1 tbsp butter
1 tbsp balsamic vinegar
8 oz cherry tomatoes
Melt the butter with olive oil in a large skillet over med heat. Add the onions and saut? until the onions are translucent. Lower heat and continue to cook until they begin to turn golden, stir occasionally. Remove onions from the heat, set aside, leaving them in the skillet.
Preheat oven to 400 F.
Wrap each salmon filet with a slice of prosciutto. Put filets seam side down in an ovenproof glass dish. Cook for 15 ? 20 minutes until salmon is done.
Reheat the onions adding the cherry tomatoes to the skillet. Add balsamic vinegar to onions and tomatoes. Continue to cook until vinegar is reduced and some of the tomatoes have burst open.
Serve the onion and tomatoes on top of the salmon.