1 red onion (6 oz.)
2 tsp. olive oil
1/2 C. orange juice
1/4 C. balsamic vinegar
2 salmon fillets (about 6 oz. each), rinsed
Salt and pepper

Peel onion and cut into 8 wedges. Pour 1 tsp. oil into a 2- to 3-quart pan over medium-high heat. When pan is hot, add onion and cook, turning once, to lightly brown, about 5 minutes. Add orange juice and vinegar. Bring to a boil over high heat, then reduce heat, cover, and simmer until onion is very tender when pierced, about 45 minutes. Shortly before onion is done, pour remaining oil into a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add salmon. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 7 to 9 minutes total. Transfer the salmon to plates and serve with onion mixture. Season with salt and pepper to taste.

Yield: 2 servings
Calories: 344
Fat: 15g
Fiber: .5g