Ingredients
- 1 ½ pounds Spanish onions
- 1 teaspoon olive oil
- 2 teaspoon coarsely grated unpeeled ginger
- ¼ cup red-wine vinegar
- 10 ounces salmon fillet
- ¾ cup seedless green grapes
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh thyme
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
499 calories; 21 grams fat; 4 grams saturated fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 23 grams sugars; 33 grams protein; 77 milligrams cholesterol; 101 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Peel and cut onions into quarters or eighths and slice in food processor.
- Heat oil in nonstick skillet and saute onion, partly covered, about 10 minutes.
- When onion begins to soften, stir in ginger and vinegar; cover and continue cooking over low heat until onion is soft, 5 minutes more.
- Wash and dry fish. Grill on stove-top grill, or broil. Measure fish at thickest point, and cook 8 to 10 minutes to the inch.
- Wash and stem grapes. Add grapes, oregano and thyme to onion; season with pepper and cook, covered, until the rest of the meal is ready, a few minutes longer. Arrange salmon on two dinner plates and top with onion-grape mixture.
35 minutes
Dining and Cooking