Chilled Salmon Salad With Orange Citrus Onions

Chilled Salmon Salad With Orange Citrus Onions

4 fresh salmon filets,* (5 ounces each)
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 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
1 quart mixed dark leafy salad greens
Fresh dill sprigs or Italian parsley
.
Sprinkle salmon with salt and pepper. Portion red onion onto salmon filets
and press on evenly with back of spoon. Pour wine into 10-inch skillet and
heat until it bubbles at the edges. Set salmon in wine, cover and return
liquid to a gentle boil. Let cook gently without turning for 6 or 7 minutes
or until salmon is just cooked through and topping is rosy. You can check
doneness by poking the tip of a sharp knife into the thickest part of one
filet and check that inside color has paled. Chill fish and liquid.

For Orange Citrus Onions: Heat oil in a large skillet, add yellow onions and
cook over medium heat, stirring often, until they are soft and sweet. 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 filets. Lift
onions from liquid with slotted spoon or fork and top salmon. Spoon juice
from onions over salmon and lettuce. Garnish with dill. Makes 4 servings

*If salmon filets have skin on them, purchase 4 (6 ounce) filets and pull
off skin.