From www.epicurious.com
This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.
So I didn’t make the salmon, but I did use this recipe to make the onions in the agrodolce sauce. I ate it with roasted chicken and spaghetti squash, and it was pretty good. Really intense vinegar flavor (which anyone who knows me knows how much I love vinegar), but also kind of sweet.
