Salmon with Onion Marmalade

adapted from Dr. Hyman

2-3 medium red onions, diced
2 T avocado or olive oil
1 T apple cider vinegar
1 lb wild-caught salmon
6 c arugula
lemon juice
salt and pepper
olive oil

Combine the onions, vinegar, and oil in a pan and sauté until the onions are transparent.  While the onions are cooking, cut the salmon into 1" strips.  Brush with olive oil and sprinkle with salt and pepper.  Cook the fillet strips in an oiled sautéing pan, flipping every 2 minutes until fish is cooked through.  Serve the salmon over a bed of arugula.  Drizzle with lemon juice as desired, then top with a generous scoop of cooked onions.