1 large onion, sliced
1 cup lemon juice
2 cups minced celery
1/4 teaspoon salt
1 tablespoon white vinegar
1/4 teaspoon Baking powder
1/4 teaspoon ground black pepper
1 sweet potato, peeled and cubed
1 large carrot, cut into 1 1/2 inch rounds
Place onion slices, lemon juice, celery and salt in large bowl. Let stand 15 minutes.
In medium saucepan over medium heat, beat lemon juice, vinegar and white vinegar until blended. Pour mixture over salmon in dish and toss to coat. Cover and refrigerate for at least two hours. Stir again. When salmon is cool, peel off skin, and cut in half. Return to saucepan with onions and celery. Bring to a rolling boil and then reduce heat. Simmer for 10 minutes, then reduce heat to medium.
Heat butter in small skillet over medium heat. Heat about 1 teaspoon of the lemon-lime flavored lemonade to the vegetable level, stirring constantly. Remove from heat and stir in mustard. Mix lemonade sauce into tuna salad with celery and carrot. Remove from heat and pour over salmon. Serve alongside salad and drumsticks.