A light and summery snap pea-and-fennel slaw makes a crisp bed for the seared salmon in this healthy dinner recipe. The delicate fennel fronds add more mild licorice flavor to the dish. Source: EatingWell Magazine, May/June 2014

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.

    Advertisement
  • Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.

  • Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.

  • Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.

Nutrition Facts

308 calories; total fat 15.9g 25% DV; saturated fat 2.8g; cholesterol 66mg 22% DV; sodium 539mg 22% DV; potassium 889mg 25% DV; carbohydrates 10.1g 3% DV; fiber 3.1g 12% DV; sugar 5g; protein 30.4g 61% DV; exchange other carbs 1; vitamin a iu 1313IU; vitamin c 41mg; folate 55mcg; calcium 106mg; iron 2mg; magnesium 63mg; thiaminmg; added sugar 1g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2017
I've made this multiple times. It is taste fresh and delicious! Read More
Rating: 5 stars
08/03/2015
Fresh and Summery I used the salmon in my freezer that unbeknownst to me still had skin attached. It's not as pretty but you can cook it and eat it with the skin on. The fennel and peas crunched nicely in the tangy sauce and were a great counterpoint to the salmon. I think next time I'll shred the salmon after cooking as it will be easier to eat that way. I had black rice and broccoli as sides and the only change I would make is having this on a separate plate as that dressing gets everywhere. Pros: Quick Easy Healthy Pretty Cons: Fennel may be hard to find Read More