Pan-Seared Salmon with Fennel & Dill 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° angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
1 vegetable, 3 1/2 lean meat, 1 1/2 fat