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Alaska Salmon, Fennel and Tomato Salad

Alaska Salmon, Fennel and Tomato Salad
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Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Alaska Salmon, Fennel and Tomato Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
  2. heat. Brush both sides of salmon with 1 tablespoon oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until
  3. browned. Shake pan occasionally to keep fish from sticking.
  4. Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for
  5. fresh/thawed fish. Cook just until fish is opaque throughout. Remove from skillet and cool.
  6. Meanwhile, cook the broad beans in boiling, lightly salted water for 3 to 4 minutes. Rinse with cold water, then shell the beans, removing
  7. their thick outer coating to reveal the bright, tender green beans.
  8. In a large bowl, mix the remaining olive oil with the vinegar and mustard. Season with a pinch of salt and black pepper. Add the fennel,
  9. tomatoes, beans and capers.
  10. Break salmon into large chunks (removing skin, if any); add to the salad, tossing gently to mix. Divide among four serving plates, spooning
  11. any remaining dressing over salad. Snip fresh dill over the top before serving.
  12. Cooks tip: Use fresh broad beans when they are in season, or try frozen edamame beans as an alternative.
  13. Photo by Steve Lee
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