Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30029/
Pan-Seared Salmon with Fennel & Dill Salsa
Crunchy fennel gives great texture to this tomato-based salsa, which is itself a zippy, slightly sour complement to sweet, seared salmon. Make this dish a meal by serving it with some whole-wheat couscous and a glass of rose.
Yield: 4 servings
Preparation Time: 30 minutes
Ingredients
| 1 | large tomato, chopped | ||
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| 1 | cup | finely chopped fennel (about 1/2 bulb, stalks trimmed) | |
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| 2 | Tablespoons | minced red onion | |
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| 2 | Tablespoons | minced dill | |
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| 1 | Tablespoon | red-wine vinegar | |
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| 1/2 | teaspoon | salt, divided | |
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| 1 | pound | salmon fillet, skinned (see Tip) | |
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| Freshly ground pepper, to taste | |||
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| 2 | Tablespoons | extra-virgin olive oil | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 289 | |
| Calories From Fat: | 180 | |
| Total Fat: | 20g | |
| Saturated Fat: | 3g | |
| Cholesterol: | 67mg | |
| Sodium: | 373mg | |
| Total Carbohydrates: | 4g | |
| Dietary Fiber: | 1g | |
| Protein: | 23g |
Selenium (60% daily value), Vitamin C (32% dv), omega-3s.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl. Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more.
Serve immediately with the salsa.
Tip:
To skin a salmon fillet:
Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30029/
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