2 tsp. olive oil
4 pieces skinless salmon filet (6 oz. each)
1/4 tsp. salt
1/8 tsp. black pepper
1 medium onion, sliced
1/4 c. capers, drained
2 tbsp. balsamic vinegar
1 tsp. sugar

Preheat oven to 350°F. In a non-stick 12-inch skillet, heat 1 tsp. olive oil over medium high heat until hot. Add salmon rounded side down and cook until lightly browned, about 2 minutes. Transfer salmon to 13x9-inch glass baking dish and sprinkle with salt and pepper. In the same skillet, add remaining 1 tsp. oil, cook onion over medium heat 5 minutes or until tender. Add capers, vinegar and sugar and cook 2 minutes stirring constantly. Spoon caper mixture over salmon, cover with foil and place in the oven.

Bake 12 to 15 minutes or until salmon flakes easily.

Serves 4.