Serves 4Broiled Salmon with Fennel Salad
Recipe by Giada De Laurentiis
Salmon is so jam-packed with nutrients, and I think broiling it in the oven is one of the most fail-proof and simple ways to prepare it. This dish gets some great brightness from a simple fennel and radish salad, and for being so healthy and nutritious, this dish really brings on the flavor!
A mandoline helps make great paper-thin slices of fennel, but you can also use a potato peeler or just cut it as thin as possible using a sharp knife.
Broiled Salmon with Fennel Salad
Serves:
4 people
Cooking Level: Beginner
Prep Time
20 minutes
Cook Time
5 minutes
Inactive Time
15 minutes
Total Time
40 minutes
INGREDIENTS:
For The Salmon:
- Four 6-ounce pieces center cut skinless wild salmon
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
For The Salad:
- 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:
- This recipe originated on Giada’s Holiday Handbook. Episode: Live Well Party.
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar,
- Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
NUTRITION:
Calories: 323kcal | Carbohydrates: 4g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 992mg | Potassium: 1076mg | Fiber: 2g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg
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Photo Credit: Food Network
Love this recipe. It's great for a quick weeknight dinner. I more frequently do the version in the Eat Better, Live Better book that has a whole salad of greens along with the fennel and radish.
Too much salt in all recipes! Think of All people that have High Blood pressure and need nutritional and tasty recipes. Every Chef I see overdue the salt!
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