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
ORANGE CITRUS ONIONS:
3 medium yellow onions, sliced
3 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
TO SERVE:
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.

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

Makes 4 servings
Source: National Onion Association