YIELD: 12 servings

12 fresh salmon filets (5 oz. each)
Salt and pepper, to taste
1 1/2 cups finely chopped red onion
1 1/2 cups dry white wine (or 1/2 cup each lemon juice and water)
9 medium yellow onions, sliced
1/2 cup olive oil
2 Tbsps. orange peel, grated
1 Tbsp. lime peel, grate
4 1/2 cups orange juice
15 oz. mixed dark leafy salad greens (about 4 cups loosely packed)
Fresh dill sprigs or Italian parsley

1. Sprinkle salmon with salt and pepper. Portion red onion onto salmon filets and press on evenly with back of spoon. Pour wine into large 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. Chill fish and liquid.
2. 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.
3. To serve, portion lettuce onto 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.

Recipe and image from National Onion Association