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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.

Source: EatingWell Magazine, June/July 2005


Recipe Summary test

30 mins


Ingredient Checklist


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

  • 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.


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; carbohydrates 3.9g; dietary fiber 1.3g; sugars 2.3g; fat 22.4g; saturated fat 4.5g; cholesterol 62.4mg; vitamin a iu 663IU; vitamin c 13.8mg; folate 43.5mcg; calcium 27.6mg; iron 0.7mg; magnesium 40mg; potassium 618.7mg; sodium 371.5mg; thiamin 0.3mg.

1 vegetable, 3 1/2 lean meat, 1 1/2 fat