Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Chilled Salmon Salad with Orange Citrus Onions 2005
Food Management Staff
August 1, 2005
1 Min Read
FM Staff
YIELD: 24 servings
24 filets fresh salmon (5 oz. each)
Salt and pepper, to taste
3 cups red onion, finely-chopped
3 cups dry white wine (or 11/2 cups each of lemon juice and water)
1 cup olive oil
18 medium yellow onions, sliced
4 Tbsps. orange peel, grated
2 Tbsps. lime peel, grated
9 cups orange juice
30 oz. mixed dark leafy salad greens (about 8 cups loosely-packed)
Fresh dill sprigs or Italian parsley for garnish, as needed
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 to 7 minutes or until salmon is cooked through. Chill fish and liquid.
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 greens 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. Garnish with dill or parsley, if desired.
Recipe and photo from National Onion Association.
About the Author
You May Also Like
