Briefly freezing the fish makes it easier to slice in this healthy raw salmon salad. Serve as a first course or alongside your favorite Italian pasta recipe. Source: EatingWell Magazine, November/December 2018

Domenica Marchetti


Ingredient Checklist


Instructions Checklist
  • Wrap salmon tightly in plastic wrap and place in the freezer for 45 minutes.

  • Unwrap the fish and use a sharp knife to slice it crosswise into very thin slices. Arrange on a serving platter. Cover with plastic wrap and refrigerate for 30 minutes.

  • Meanwhile, place a fine-mesh sieve over a heatproof medium bowl. Heat oil in a medium skillet over medium heat. Carefully add capers (they will spatter). Fry, swirling gently, until the capers are golden-brown, 30 seconds to 1 minute. Drain in the sieve. Let cool 5 minutes. Whisk lemon juice and parsley into the oil.

  • Top the salmon with fennel, onion, salt, pepper, the capers and the dressing. Garnish with fennel fronds and lemon wedges, if desired.


Tip: Raw wild salmon may contain parasites but commercial freezing kills them. Buy it from a high-quality fish market and tell them how you plan to serve it, or look for salmon labeled "frozen at sea."

Nutrition Facts

177 calories; 13.5 g total fat; 1.9 g saturated fat; 36 mg cholesterol; 207 mg sodium. 263 mg potassium; 1.6 g carbohydrates; 0.5 g fiber; 1 g sugar; 12.7 g protein; 257 IU vitamin a iu; 4 mg vitamin c; 12 mcg folate; 12 mg calcium; 19 mg magnesium;