Place 1/2 red onion, sliced, in a colander; pour boiling water over it. In a small bowl, mix 1 tablespoon each vinegar and water, 3/4 teaspoon agave nectar and a pinch of kosher salt. Add onion, stir to combine, and refrigerate overnight. Top one 4-ounce grilled salmon fillet with onions and fresh parsley.
Nutrition facts: 202 calories, 23g protein, 10g carbohydrate, 7g fat (1.1g saturated), 1g fiber
Refrigerate the onion in a plastic container for up to two weeks, Katzen says.
Originally published in FITNESS magazine, July/August 2012.
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