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**
- 5 ounces mixed dark leafy salad greens (about 4 cups loosely packed)
- Fresh dill sprigs or Italian parsley
* If salmon filets have skin on them, purchase 4 (6 ounce) filets and remove
** May substitute Florida Orange Juice from Concentrate
- 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
- 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
- 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.
- If desired, garnish with dill or parsley.
Makes 4 servings.
Per serving: About 339 cal, 30 g pro, 15 g carb, 15 g fat, 41% cal from fat,
74 mg chol, 104 mg sod, 3 g fiber
Recipe and photo credit (used with permission):
National Onion Association through the Florida
Department of Citrus