Salmon and Blueberry Salad with Red Onion Vinaigrette

Submitted by Amelia Hohl

1 medium-sized red onion, thinly sliced in half rings

1/4 cup Regina red wine vinegar

1 teaspoon sugar

1 teaspoon salt, divided

1/4 teaspoon ground black pepper, divided

3 tablespoons olive oil, divided

1-1/2 pounds salmon fillet, cut crosswise in 4 portions

6 cups lettuce leaves in bite-sized pieces

1 cup fresh blueberries

In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.

YIELD: 4 portions