Seared Salmon with Sugar Snap-Fennel Slaw

1 Review
From: EatingWell Magazine May/June 2014

A light and summery snap pea-and-fennel slaw makes a crisp bed for the seared salmon in this healthy dinner recipe. The delicate fennel fronds add more mild licorice flavor to the dish.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced shallot
  • 1/2 teaspoon light brown sugar
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 large fennel bulb, with fronds
  • 2 cups sugar snap peas, trimmed
  • 1 1/4 pounds wild Alaskan salmon, skinned
  • 2 teaspoons minced fresh chives

Preparation

  • Active

  • Ready In

  1. Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl.
  2. Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon.
  3. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more.
  4. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired.

Nutrition information

  • Serving size: 4 oz. salmon & 1 cup slaw
  • Per serving: 308 calories; 16 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 30 g protein; 55 mcg folate; 66 mg cholesterol; 5 g sugars; 1 g added sugars; 1313 IU vitamin A; 41 mg vitamin C; 106 mg calcium; 2 mg iron; 539 mg sodium; 889 mg potassium
  • Nutrition Bonus: Vitamin B12 (100% daily value), Vitamin C (68% dv), Potassium (25% dv), Vitamin A (17% dv), Magnesium (16% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 4 lean meat, 2 fat

Reviews 1

August 02, 2015
profile image
By: Deborah J Bell
Fresh and Summery I used the salmon in my freezer that, unbeknownst to me, still had skin attached. It's not as pretty, but you can cook it and eat it with the skin on. The fennel and peas crunched nicely in the tangy sauce and were a great counterpoint to the salmon. I think next time I'll shred the salmon after cooking as it will be easier to eat that way. I had black rice and broccoli as sides, and the only change I would make is having this on a separate plate as that dressing gets everywhere. Pros: Quick, Easy, Healthy, Pretty Cons: Fennel may be hard to find