Serves 4
Broiled Salmon with Fennel Salad
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.
Photo Credit: Food Network
Prep Time
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Serving size:
Serves 4
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.
Article by Giada De Laurentiis
