Chilled Salmon Salad with Orange Citrus Onion

RH Staff

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 and press on evenly with back of spoon. Pour wine into 10" skillet and heat until bubbling at the edges. Set salmon in wine, return liquid to a gentle boil and cover. Let cook gently without turning for 6 or 7 minutes, or until salmon is cooked through and topping is rosy. Chill fish and liquid.

Heat oil in a large skillet, add yellow onions and cook over medium heat, stirring often, until golden. Remove from heat and mix in orange and lime peels and orange juice. Cover and chill.

To serve: Portion lettuce onto 4 plates. Top with salmon fillets. Lift onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. If desired, garnish with dill or parsley.

NATIONAL ONION ASSOCIATION