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"Did you know that if you buy the tail end of a salmon fillet, you get a deal on it? Maybe that question brands me as a grocery-shopping novice. When I told the woman at the fish counter that I wanted a tail piece of wild salmon, she walked me over to the fish that was marked down. Apparently the tail is an undesirable portion, but I like it. The thin part gets cooked through and flaky for the kids, and I can take a piece from the thicker portion, where it&amp;#039;s a little more rare.  I also discovered my favorite new side in the process of pulling this salad together: oven-roasted onions. I just cut a red onion into 8 wedges through the root, which keeps the pieces intact. I tossed them with olive oil, salt and pepper and roasted them alongside the fish for 20 minutes. They&amp;#039;re still a bit crunchy but starting to soften.  The fish is simple: skin-side down on a rimmed baking sheet, salt and pepper, 15 to 20 minutes at 400 degrees (time depends on thickness of the fillet and how far done you like it). The onions go in next to the fish on the same baking sheet. While that cooks, mix the dressing: 1 tablespoon each grated fresh ginger and rice vinegar, salt and pepper to taste and the juice of \u00BD lime. Whisk together and let sit for 5 minutes, then add at least 2 tablespoons of olive oil, more if you prefer. I tore up Boston lettuce into bite-size pieces and plated. I slid the spatula between the flesh of the fish and the skin and lifted the fish off the skin, then placed it on the lettuce. Scattered the roasted onions around and drizzled with the dressing.  Fish and salad make a light, summery meal:  Mexican Tuna Salad  Asian Tilapia Salad  Glazed Salmon on Greens and Oranges  \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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