On the Fridge: Fruity Salmon
½ medium sweet onion, such as Vidalia or Walla Walla
2 tablespoons liquefied coconut oil or grapeseed oil
4 ounces fresh, ripe strawberries
3½ ounces fresh blueberries (about 1 cup)
6 ounces fresh sugar snap peas or snow peas
Two 4-ounce skinless salmon fillets, preferably center-cut and at least ¾-inch thick
Kosher salt
Freshly ground black pepper
4 ounces fresh raspberries (about 1 cup)
2 tablespoons orange or grapefruit juice
Cut the onion into small dice. Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion; cook for about 5 minutes, stirring, until it is softened, with some golden edges. Meanwhile, hull and slice the strawberries. Rinse and stem the blueberries, as needed. String the sugar snaps or snow peas. Season the salmon fillets well on both sides with salt and pepper.
Use a spatula to push the onion to the sides of the pan. Add the salmon fillets, skinned sides up, at the center of the pan, and the sugar snaps or snow peas. Cook for about 2 minutes, then carefully invert the fillets; they should be lightly browned but not cooked through. Cook for about 1 minute on the second side, then add the strawberries, blueberries, raspberries and citrus juice to the pan. Cook for 5 or 6 minutes, gently stirring the mixture around the fish. The salmon should be cooked through.
Divide between individual plates; serve warm or at room temperature with cottage cheese or warm flatbread. Serves 2
Nutrition | Per serving (using grapeseed oil and orange juice): 430 calories, 27 g protein, 32 g carbohydrates, 22 g fat, 3 g saturated fat, 60 mg cholesterol, 200 mg sodium, 9 g dietary fiber, 19 g sugar
Adapted from "Berries: The Complete Guide to Cooking With Power-Packed Berries," by Stephanie Pedersen (Sterling, 2016).