Wild Salmon with Balsamic Glaze and Fennel Confit

The glaze for this salmon could be used for a multitude of dishes, including chicken and pork.  The recipe says it keeps for 3 months, but I doubt you will leave it alone that long!  From Food and Drink 2005

1 cup balsamic vinegar
1/2 cup red wine
1 tsp sugar

FENNEL CONFIT
2 tbsp butter
1 small fennel bulb, trimmed, core removed and thinly sliced
1 cup sliced red onion
1/4 cup orange juice
1/2 tsp sugar
Salt and freshly ground pepper

FISH
1 tbsp olive oil
Four 175 g pieces wild salmon fillets

1. Combine balsamic, red wine, and sugar in a small pot.  Bring to boil, then boil for 12 minutes or until you just begin to see the bottom of the pan as you stir; glaze thickens considerably as it cools.  You will have about 1/2 cup.  Reserve.
2. Make confit while glaze is cooking.  Heat butter in skillet on medium heat.  When butter sizzles add fennel, red onion, orange juice and sugar to pan and toss to distribute.  Bring to boil, and then reduce heat to low.  Cover and cook for 10 minutes or until fennel is softened. 
3. Remove cover, turn heat up to medium and cook, stirring occasionally, for 8 minutes longer or until fennel is caramelized.  Season with salt and pepper.
4. Heat a nonstick skillet until hot on high heat.  Add oil and add salmon flesh-side down.  Season with salt and pepper.  Cook 2 minutes longer.  Cover skillet and cook 3 to 5 minutes longer or until fish is just cooked.
5. Place on 4 plates.  Serve with fennel confit and drizzle with glaze.