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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

316 calories; protein 23.9g 48% DV; carbohydrates 3.9g 1% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 2.3g; fat 22.4g 34% DV; saturated fat 4.5g 22% DV; cholesterol 62.4mg 21% DV; vitamin a iu 663IU 13% DV; vitamin c 13.8mg 23% DV; folate 43.5mcg 11% DV; calcium 27.6mg 3% DV; iron 0.7mg 4% DV; magnesium 40mg 14% DV; potassium 618.7mg 17% DV; sodium 371.5mg 15% DV; thiamin 0.3mg 26% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/30/2011
This was delicious and easy to make. Took another reviewer's advice and used fresh chopped cucumber in place of fennel for the salsa since we aren't big fans of fennel. Then just added a pinch of fennel seed to the salsa. It was so good!! Served with long grain wild rice. Will definitely make this one again! Read More
Rating: 3 stars
10/30/2011
A very tasty way to prepare salmon. We were surprised at how good it was. Definetley a keeper. Larry Barnett Baldwinsvlle NY Read More
Rating: 3 stars
10/30/2011
Very refreshing flavors. I serve the salsa on a bed of white rice and occasionally substitute fennel with cucumber. Anonymous Los Angeles CA Read More
Advertisement
Rating: 3 stars
10/30/2011
Love this salsa. I have also varied it up by tossing the salmon on a Foreman Grill instead and it's still excellent. Dan Austin TX Read More