Pan-Seared Salmon with Fennel & Dill Salsa (Printer-Friendly Version) | Eating Well
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Pan-Seared Salmon with Fennel & Dill Salsa

http://www.eatingwell.com/recipes/pan_seared_salmon_with_fennel_dill_salsa.html

From EatingWell:  June/July 2005, 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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
  2. 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.

Nutrition

Per serving : 289 Calories; 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

Exchanges: 1 vegetable, 3 1/2 lean meat, 1 1/2 fat

Tips & Notes