Yield: 4 servings. 4 fresh salmon fillets (55 oz. each) to taste, salt and pepper 1⁄2 cup finely chopped red onion 1⁄2 cup dry white wine (or 1⁄4 cup each lemon juice and water) 3 medium yellow onions, sliced 3 Tbsp. olive oil 2 tsp. orange peel, grated 1 tsp. lime peel, grated 3⁄4 cup orange juice 5 oz. mixed dark leafy salad greens (about 4 cups loosely packed) for garnish, fresh dill sprigs or Italian parsley Sprinkle salmon with salt and pepper. Portion red onion onto salmon fillets ...

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