The EatingWell Healthy in a Hurry Cookbook (2006)
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.
Active Time: 30 minutes |
Total Time: 30 minutes
1 large tomato, chopped
1 cup finely chopped fennel, (about 1/2 bulb, stalks trimmed)
2 tablespoons minced red onion
2 tablespoons minced dill
1 tablespoon red-wine vinegar
1/2 teaspoon salt, divided
1 pound salmon fillet, skinned (see Tip)
Freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
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.
Per serving :
20 g Fat;
3 g Sat;
10 g Mono;
67 mg Cholesterol;
4 g Carbohydrates;
23 g Protein;
1 g Fiber;
373 mg Sodium;
610 mg Potassium
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.