Yield: 4 servings. 1 medium-sized red onion, thinly sliced in half rings ¼ cup red wine vinegar 1 tsp. sugar 1 tsp. salt, divided ¼ tsp. ground black pepper, divided 3 Tbsp. olive oil, divided 1½ lb. salmon fillet, cut crosswise in 4 portions 6 cups lettuce leaves in bite-sized pieces 1 cup fresh blueberries In microwaveable cup, combine onion, red wine vinegar, sugar, ½ tsp. salt and 1/8 tsp. pepper. Cover loosely with plastic wrap and microwave on ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.