Yesterday, I found the salmon marinated in Italian dressing, onions, and garlic to be too onion-y for my taste and decided not to use marinade like that on fish in the future.

Today, I was interested to discover that the flavor I didn't care for in fresh-off-the-grill salmon is absolutely lovely in cold-from-the-fridge salmon. It was yummy added to the leftover salad that I just had for dinner.

The tuna marinated in lime-basil vinaigrette was wonderful both hot and cold. I'll use that again in a flash.