by Quarry Café Kitchen Manager Sarah Klein
4 each 6 oz. coho salmon fillets
2 small red onions, sliced into 1/4″ rounds
2 Tbsp. olive oil
Salt to taste
Set the grill to medium heat.
Brush each piece of salmon with oil and salt to taste.
Toss onions with remaining olive oil and salt to taste.
Grill salmon fillets for about 3 minutes per side for medium rare, 6 for medium,10 for well done.
Grill onions, turning occasionally, until soft.
Dry Cranberry Vinaigrette
1/4 cup dried cranberries
1/4 cup white wine vinegar
1/2 cup canola or other mild-flavored oil
1/4 cup olive oil
Salt and black pepper to taste
Puree cranberries and vinegar in a blender.
Slowly drizzle in oils with engine running until emulsified.
Season to taste with salt and pepper.
Putting it all together:
8 oz. mesclun (mixed greens)
1 Valencia orange, peeled and cut into segments
Toss greens with cranberry vinaigrette. Any remaining dressing will last up to a week refrigerated.
Place orange segments, red onion and salmon on top of greens. Serve with flatbread that’s been lightly grilled.
Note: Substitute hanger steak for salmon. Oranges can be grilled to bring out their sweetness and add caramelization.