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Ingredients

• 1/4 cup unsalted butter, divided
• 4 sweet onions, halved vertically and sliced 1/4 inch thick
• 1 (750-milliliter) bottle Pinot Noir, divided
• 1 yellow bell pepper, cut into thin strips
• 1 1/2 tablespoons brown sugar
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cups fish or seafood broth
• 3 garlic cloves, sliced
• 1 large bay leaf
• 6 (6- to 8-ounce) salmon fillets
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

Description

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