Chilled Salmon Salad with Orange Citrus Onions
Servings
4 Servings
Ingredients
- 4 fresh salmon filets * 5 ounces each
- Salt and pepper
- ½ cup finely chopped red onion
- ½ cup dry white wine or 1/4 cup each lemon juice and water
- 3 medium yellow onions sliced
- 3 tablespoon olive oil
- 2 teaspoon orange peel grated
- 1 teaspoon lime peel grated
- ¾ cup orange juice
- 5 ounce mixed dark leafy salad greens about 4 cups loosely packed
- Fresh dill sprigs or Italian parsley
Instructions
- 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 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.
- For Orange Citrus Onions: 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 filets. Lift onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.
- *If salmon filets have skin on them, purchase 4 (6 ounce) filets and pull off skin.
- Provided by the National Onion Association
This came out great. It’s a simple recipe but a nice change from the standard salmon & lemon juice that I was getting tired of. I would just change the order of instructions to prep the Orange Citrus Onions first, as that will take longer.