Place 1/4 cup minced onion and one clove garlic minced in pan with extra virgin and caramelize. Add 1 tbsp honey and 1/8 cup balsamic vinegar and stir thoroughly over heat. Set aside.
Place salmon steaks in pan and fill to 1/4 inch with white wine. Cook over low heat, turn once or twice, cook until fish is tender and beginning to flake when tested... approximately 10 to 15 minutes.
Remove fish with slotted spoon, serve over bed of couscous and top with the onion/garlic mix.
