Categories: Fish- Seafood

Ingredients

• 1/2 medium sweet onion
• 2 Tbsp. coconut oil or grapeseed oil
• 4 oz. fresh, ripe strawberries
• 1 cup fresh blueberries
• 6 oz. fresh sugar snap peas or snow peas
• 2 (4 oz.) skinless salmon filets
• Kosher salt and ground black pepper
• 1 cup fresh raspberries (about 4 oz.)
• 2 Tbsp. orange or grapefruit juice

Directions

1. Cut the onion into small dice.

2. 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.

3. Meanwhile, hull and slice the strawberries. Rinse and stem the blueberries, as needed. String the sugar snaps or snow peas.

4. Season the salmon well on both sides with salt and pepper.

5. Use a spatula to push the onion to the sides of the pan. Add the salmon, skin sides up, at the center of the pan, and the sugar snaps or snow peas. Cook for about 2 minutes, then carefully invert the filets; 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 3 to 6 minutes, gently stirring 5 or 6 minutes, gently stirring the mixture around the fish. The salmon should be cooked through.

6. Divide between individual plates; serve warm or at room temperature.

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