| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce pieces center cut skinless wild salmon
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 large fennel bulb, thinly sliced on a mandoline
- 1 medium watermelon radish, cut into matchsticks
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 3 tablespoons roughly chopped or torn fresh basil leaves
Instructions
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 333 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 77 mg |
| Sodium | 597 mg |
Reviews
Very good recipe
So light, healthy and delicious!! I will definitely make this again!
Made this last night. Easy, & good. Its a winner and will be come a standard in my house. Thanks !
Delicious dish, quick and easy to prepare. The fennel salad is perfect for summer, and has a nice crunchy texture.
Absolutely scrumptious!