Pinot-poached Salmon with Onion Confit

Ingredients

• 1 large bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 2 cups seafood broth 
• 1.5 tablespoons brown sugar 
• 0.3 cup flat-leaf parsley fresh chopped
• 3  garlic cloves sliced
• 0.5 cup kalamata olives pitted sliced
• 750 milliliter pinot noir chocolate brownies divided
• 36 ounce salmon fillet 
• 4  onions sweet halved sliced
• 0.3 cup butter unsalted divided
• 1  bell pepper yellow cut into thin strips

Equipment

• frying pan
• sauce pan
• spatula
• dutch oven

Directions

1. Melt 3 tablespoons butter in a large skillet over medium heat.
2. Add onion, and cook 20 minutes, stirring often.
3. Add 1 1/2 cups of wine, bell pepper, and brown sugar; cook 20 minutes or until onion is tender, stirring often.
4. Add olives, and cook 5 minutes, stirring often.
5. Remove from heat, and keep warm.
6. Combine remaining wine, fish broth, garlic, and bay leaf in a deep skillet or Dutch oven; bring to a simmer.
7. Add salmon, skin-side down. Cover and simmer 7 minutes or until fish flakes easily with a fork.
8. Remove to a serving platter with a slotted spatula.
9. Pour 1 cup poaching liquid into a small saucepan; bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup.
10. Remove from heat, and stir in remaining 1 tablespoon butter, parsley, and pepper. Spoon 1/2 cup onion confit over each salmon fillet; drizzle with butter-parsley sauce.