Broiled salmon with fennel salad
Delight in the exquisite flavors of broiled salmon paired perfectly with a fresh fennel salad. Taste the harmony of savory and refreshing notes in every bite.
Ingredients:
- Four 6-ounce pieces center cut skinless wild salmon
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 large fennel bulb, thinly sliced on a mandoline
- 1 medium watermelon radish, cut into matchsticks
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 3 tablespoons roughly chopped or torn fresh basil leaves
Instructions:
- To prepare the salmon: Preheat the broiler on high and position an oven rack in the top third of the oven if the broiler is at the top.
- Arrange the salmon on a baking sheet with edges. Evenly sprinkle salt over the pieces and drizzle some olive oil on both sides. Broil until the fish easily flakes but remains moist inside, for about 4 to 5 minutes based on the salmon's thickness. Allow it to cool slightly for approximately 3 minutes.
- To make the salad: At the same time, place the fennel slices and radish sticks in a bowl of ice water and let them soak for 15 minutes. Drain thoroughly and either spin or pat them dry. In a medium bowl, combine olive oil, apple cider vinegar, Dijon mustard, and salt. Add the fennel, radish, and basil to the dressing and mix well until coated.
- Place a small portion of salad in the middle of each of 4 plates. Place a salmon piece on top and add a bit more salad on each plate.
Summary:
- Calories: 1330 kcal
- Fat: 68 g
- Protein: 151 g
- Carbs: 22 g
- Potassium: 4138 mg
- Magnesium: 269 mg