4 Servings
Ingredients:
1 medium-sized red onion, thinly sliced in rings
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt,
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1-1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
5 bunches arugula, rinsed
1 cup fresh blueberries
Preperation:
1.Combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a microwaveable cup; cover loosely with plastic wrap; microwave on high power for 1 minute.
2.Keep stirring until onions turn pink, about 15 minutes.
3.Preheat grill or broiler.
4.Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper.
5.Grill or broil the salmon, skin side down, until just cooked through, about 6 minutes.
6.Set the letuce leaves on plates; place salmon in the center with arugula.
7.With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries over and around the fish.
8.Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle over salmon.