Salmon Marinated in Ginger and Coriander

• 2 pounds skinless salmon fillets
• 1/2 cup fresh lime juice
• 1 cup thinly sliced Bermuda onion
• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh coriander
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon hot red pepper flakes
• Salt and freshly ground black pepper to taste
• Lettuce for garnish

1. Slice salmon thinly ( 1/4 inch or less) widthwise, leaving strips about 2 inches long.
2. Place in a mixing bowl.
3. Add lime juice, onion, vinegar, oil, coriander, ginger, hot pepper, salt and pepper.
4. Stir gently, and cover with plastic wrap.
5. Refrigerate for 4 to 6 hours.
6. Taste for seasoning before serving (it may need more salt; if so, blend it in thoroughly).
7. Line small serving plates with lettuce of your choice, and place a serving of salmon over the lettuce.

salmon, lime juice, bermuda onion, whitewine vinegar, olive oil, fresh coriander, ginger, hot red pepper, salt

Taken from cooking.nytimes.com/recipes/1364 (may not work)