Spicy Salmon & Onions

source: Lucy Waverman's "Dinner Tonight"
serves 4

2 tbsp soy sauce
1 tbsp grated ginger
1 tsp. cracked peppercorns
a good pinch o' cayenne
four 6-oz fish fillets, salmon or any firm-fleshed fish
3 tsp. vegetable oil
1 Spanish onion, thinly sliced
1 tbsp slivered garlic
1 tbsp of rice vinegar or cider vinegar

• Combine 1 tbsp soy sauce, ginger, pepper, and cayenne. Brush on fish and marinate for at least 1 hour.
   
• Heat 2 tsp. of oil in skillet on high heat. Add onion and sauté for 1 minute. Add garlic and sauté another minute. Reduce heat to medium-low and add 1 tbsp of soy sauce and vinegar. Cook for 8 minutes.
   
• Meanwhile, heat remaining 1 tsp. of oil in another non-stick skillet over medium-high heat. Place fish in pan, flesh-side down. Fry for 4 minutes, until golden. Turn and fry another 3 minutes until just cooked. Do not be alarmed by the blackening of the spices.
   
• Place the fish on serving dishes and top with onion.

Goes nicely with fried rice.

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