Grilled Salmon And Sweet and Sour Onions

• 1 1/2 pounds Spanish onions
• 1 teaspoon olive oil
• 2 teaspoon coarsely grated unpeeled ginger
• 1/4 cup red-wine vinegar
• 10 ounces salmon fillet
• 3/4 cup seedless green grapes
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh thyme
• Freshly ground black pepper to taste

1. Peel and cut onions into quarters or eighths and slice in food processor.
2. Heat oil in nonstick skillet and saute onion, partly covered, about 10 minutes.
3. When onion begins to soften, stir in ginger and vinegar; cover and continue cooking over low heat until onion is soft, 5 minutes more.
4. Wash and dry fish.
5. Grill on stove-top grill, or broil.
6. Measure fish at thickest point, and cook 8 to 10 minutes to the inch.
7. Wash and stem grapes.
8. Add grapes, oregano and thyme to onion; season with pepper and cook, covered, until the rest of the meal is ready, a few minutes longer.
9. Arrange salmon on two dinner plates and top with onion-grape mixture.

spanish onions, olive oil, ginger, redwine vinegar, salmon fillet, green grapes, fresh oregano, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9500 (may not work)