Seared Salmon with White Beans & Fennel
You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. The end result is melt-in-your-mouth, seared salmon fillets with an earthy bean topping. Add a mixed green salad to complete the meal.
Source: EatingWell Magazine, February/March 2006
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To skin a salmon fillet, place it skin-side down on a cutting board. Starting at one corner, slip the blade of a long, 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.
Nutrition Facts
Per Serving:
485 calories; protein 34.7g; carbohydrates 38.5g; dietary fiber 12.9g; sugars 7.8g; fat 23.4g; saturated fat 4.5g; cholesterol 62.4mg; vitamin a iu 1776.9IU; vitamin c 28.5mg; folate 201mcg; calcium 171mg; iron 3.7mg; magnesium 65.3mg; potassium 1563.8mg; sodium 604.9mg; thiamin 0.3mg.