Chilled Salmon Salad with Orange Citrus Onions



  • 4 fresh salmon filets (5 ounces each)*
  • Salt and pepper
  • 1/2 c. finely chopped red onion
  • 1/2 c. dry white wine (or 1/4 cup each lemon juice and water)
  • 3 medium yellow onions, sliced
  • 3 T. olive oil
  • 2 tsp. orange peel, grated
  • 1 tsp. lime peel, grated
  • 3/4 c. orange juice
  • 5 oz. mixed dark leafy salad greens (about 4 cups loosely packed)
  • 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 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 ettuce.

Garnish with dill. Makes 4 servings

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

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: National Onion Association