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Pan-Seared Salmon with Fennel & Dill Salsa

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 1 large tomato, chopped
    • 1 cup finely chopped fennel (about ½ bulb, stalks trimmed)
    • 2 tablespoons minced red onion
    • 2 tablespoons minced dill
    • 1 tablespoon red-wine vinegar
    • ½ teaspoon salt, divided
    • 1 pound salmon fillet, skinned (see Tip)
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground pepper to taste


  • 1 Combine tomato, fennel, onion, dill, vinegar and ¼ teaspoon salt in a medium bowl.
  • 2 Cut salmon into 4 equal portions, sprinkle with the remaining ¼ 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.
  • 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.
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