Chilled Salmon Salad with Orange-Citrus Onions
The perfect salmon dish for a hot summer's evening—chilled salmon fillets topped with citrus marinated onions are served over mixed greens.
- 4 fresh salmon fillets
- 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 Onions3 medium yellow onions, sliced
- 3 Tbs olive oil
- 2 tsp grated orange peel
- 1 tsp grated lime peel
- 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 onions onto salmon fillets 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 (check doneness by poking the tip of a sharp knife into the thickest part of one fillet and check that the inside color has paled). Chill fish and liquid.
- Orange-Citrus OnionsHeat 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 peel, lime peel, and orange juice. Cover and chill.
- To serve, portion lettuce onto plates, top with salmon fillets. Lift orange-onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.
Calories from Fat 152 (40%)
(26%)Total Fat 17g
(16%)Saturated Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Total Carbohydrate 8g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.