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.

Domenica Marchetti
Source: EatingWell Magazine, November/December 2018


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

177.2 calories; protein 12.7g 25% DV; carbohydrates 1.6g 1% DV; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 0.7g; fat 13.5g 21% DV; saturated fat 1.9g 9% DV; cholesterol 36.3mg 12% DV; vitamin a iu 257.3IU 5% DV; vitamin c 3.8mg 6% DV; folate 11.8mcg 3% DV; calcium 12.2mg 1% DV; iron 0.5mg 3% DV; magnesium 18.8mg 7% DV; potassium 262.7mg 7% DV; sodium 207.4mg 8% DV.